Almond Raspberry Tassies Filling Recipes

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HOLIDAY ALMOND TASSIES



Holiday Almond Tassies image

I make so many of these fancy tassies, I use up a 7-pound container of almond paste every year! They're one of my family's holiday favorites. -Donna Westhouse, Dorr, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
2 cans (8 ounces each) almond paste
1-1/2 cups sugar
3 large eggs, room temperature, lightly beaten
3 tablespoons orange juice
3 tablespoons heavy whipping cream
1 tablespoon all-purpose flour
1/4 cup sliced almonds

Steps:

  • In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Shape into 48 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups., For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour. Fill prepared cups three-fourths full. Sprinkle with almonds. , Bake at 400° until lightly browned, 12-13 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 144 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 47mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

RASPBERRY TASSIES RECIPE



Raspberry Tassies Recipe image

Raspberry tassies recipe makes tender crust filled with raspberry filling.

Provided by Kate @ I Heart Eating

Categories     Dessert

Time 20m

Number Of Ingredients 5

1/2 cup butter (at cool room temperature)
3 ounces cream cheese (softened)
1/2 teaspoon almond extract
1 cup all-purpose flour
21 ounce can raspberry fruit filling

Steps:

  • Beat butter, cream cheese, flour, and almond extract together until well-combined.
  • Cover dough, and chill until firm.*
  • Preheat oven to 400 F. Grease and flour a 24-cup mini muffin tin.
  • Divide chilled dough between the mini muffin cups, pressing dough into the bottom and up the sides.
  • Divide fruit filling between cookie cups.
  • Bake for about 10-15 minutes, or until tassies are light golden brown.
  • Let cool in pan before removing.

Nutrition Facts : ServingSize 1 serving, Calories 88 kcal, Carbohydrate 11 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 54 mg

ALMOND RASPBERRY TASSIES (FILLING)



Almond Raspberry Tassies (Filling) image

Make and share this Almond Raspberry Tassies (Filling) recipe from Food.com.

Provided by evelynathens

Categories     Tarts

Time 30m

Yield 24 tassies (approximately)

Number Of Ingredients 5

1 egg
1/2 cup sugar
1/2 cup almond paste, crumbled
1/4 cup raspberry preserves
chopped almonds (garnish)

Steps:

  • Preheat oven to 350F.
  • Beat egg, sugar, and almond paste together.
  • Divide raspberry preserves among pastry-lined mini muffin cups (about 1/2 teaspoon each).
  • Spoon 1 level teaspoon of the almond mixture over the preserves.
  • Sprinkle with chopped sliced almonds.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 50.1, Fat 1.5, SaturatedFat 0.2, Cholesterol 8.8, Sodium 4.4, Carbohydrate 8.7, Fiber 0.3, Sugar 7.5, Protein 0.7

ALMOND RASPBERRY TASSIES



Almond Raspberry Tassies image

Make and share this Almond Raspberry Tassies recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup flour
1/2 cup sugar
2 tablespoons milk
1/4 cup raspberry preserves
1/2 cup almond paste
2 large egg yolks
3 tablespoons flour
1 tablespoon orange juice

Steps:

  • blend softened butter and cream cheese.stir in flour.mix to combine.chill.
  • divide dough into 24 balls.press into sides and bottom of small miniature muffin tins --
  • fill with prepared filling.
  • to prepare FILLING:.
  • put 1/2 tsp raspberry preserves into each unbaked shell.
  • use your fingers to combine sugar and almond paste -- add egg yolks, one at a time, beat well as you ad each yolk -- blend in other ingredients --
  • spoon into shells on top of preserves.
  • bake at 400* for 15 minutes.
  • cool in pans on rack before removing from miniature tins -- .

Nutrition Facts : Calories 121.5, Fat 6.9, SaturatedFat 3.5, Cholesterol 31.7, Sodium 40.6, Carbohydrate 13.7, Fiber 0.4, Sugar 7.6, Protein 1.7

CHOCOLATE ALMOND TASSIES



Chocolate Almond Tassies image

Provided by Damon Lee Fowler

Categories     Chocolate     Almond     Bon Appétit

Yield Makes 24

Number Of Ingredients 14

Dough:
1/2 cup (1 stick) unsalted butter, room temperature
1 3-ounce package cream cheese, room temperature
1 tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour
Filling:
3/4 cup (packed) golden brown sugar
1 large egg
2 tablespoons amaretto or other almond liqueur
2 tablespoons (1/4 stick) unsalted butter, melted, cooled
1/8 teaspoon salt
1/2 cup coarsely chopped toasted almonds
1/4 cup mini semisweet chocolate morsels or chopped bittersweet chocolate

Steps:

  • For dough:
  • Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky). Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
  • Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2 x3/4-inch) muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
  • For filling:
  • Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended. Stir in almonds and chocolate morsels. Spoon filling into shells.
  • Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight in refrigerator.

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