HOLIDAY ALMOND TASSIES
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
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.
SHORTCUT COCONUT-PECAN CHOCOLATE TASSIES
You can garnish these cookies with pecan halves or a couple of chocolate chips before baking, or drizzle with a little melted chocolate after taking them out of the oven. -Deb Villenauve, Krakow, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix cake mix and oats; stir in egg and melted butter. Shape mixture into 1-in. balls. Press onto bottom and up sides of greased mini muffin cups., Bake just until set, 8-10 minutes. Cool slightly before removing to wire racks; cool completely., Top each with about 1 teaspoon frosting. If desired, top with pecans or drizzle with melted chocolate.
Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 105mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
GERMAN CHOCOLATE TASSIES
My son and I love chocolate, so I made this brownie-like recipe to satisfy any chocolate lover. The pecans add a welcome crunch. -John Williams, Beaumont, Texas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups., Pulse pecans and coconut in a food processor until finely chopped. In a small bowl, whisk brown sugar, egg, butter, vanilla and salt. Whisk in chocolate. Stir in pecan mixture. Place a rounded teaspoon of filling in each cup. Bake until filling is set, 17-20 minutes. Cool in pans 5 minutes. Remove to wire racks to cool completely.
Nutrition Facts : Calories 129 calories, Fat 8g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 68mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
MILK CHOCOLATE TASSIES
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield about 24 servings
Number Of Ingredients 12
Steps:
- Beat the butter, cream cheese, brown sugar, granulated sugar and salt in a medium bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour until incorporated. Beat in 2 ounces of the chopped chocolate. Cover with plastic wrap and refrigerate until the dough is no longer sticky, about 1 hour.
- Coat a 24-cup mini-muffin pan with cooking spray. Divide the dough between the cups (about 1 heaping tablespoon each); press into the bottoms and up the sides to create cups. (If the dough becomes sticky, dampen your fingers.) Refrigerate until firm, 30 minutes.
- Preheat the oven to 350 degrees F. Bake the cookies until browned around the edges and dry in the centers, 15 to 20 minutes. Let cool 5 minutes in the pan, then use the back of a small spoon to gently indent the center of each. Use an offset spatula to remove the cookies from the pan; transfer to a rack to cool completely.
- Meanwhile, put the remaining 6 ounces chopped chocolate and 3 tablespoons heavy cream in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth. Let stand until thick like hot fudge, 10 minutes. (If the chocolate is too thick, gradually stir in 1 more tablespoon heavy cream. If the chocolate hardens, return to the microwave.) Spoon the chocolate into the cookies and top with the candies. Let cool completely.
CHOCOLATE ALMOND TASSIES
Provided by Damon Lee Fowler
Categories Chocolate Almond Bon Appétit
Yield Makes 24
Number Of Ingredients 14
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.
ALMOND TASSIES
Make and share this Almond Tassies recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 30m
Yield 24 tassies
Number Of Ingredients 8
Steps:
- Preheat oven to 350F.
- Combine sugar, egg, butter, extracts and salt.
- Mix in sliced almonds.
- Place 1 whole almond in each unbaked pastry shell, then spoon almond mixture on top, 3/4 full.
- Bake for 20-25 minutes, until golden.
Nutrition Facts : Calories 50.5, Fat 2.2, SaturatedFat 0.5, Cholesterol 10.1, Sodium 15.7, Carbohydrate 7.3, Fiber 0.3, Sugar 6.8, Protein 0.9
More about "chocolate almond tassies recipes"
ALMOND TASSIES; MINIATURE HOLIDAY PIES - JETT'S KITCHEN
From jettskitchen.com
Cuisine AmericanCategory DessertServings 48Total Time 1 hr 30 mins
- Blend cream cheese, butter and flour. I find it much easier to mix all three ingredients together using a food processor. You can also use a hand mixer as that will do just fine too. All three ingredients blended together will form a very soft manageable dough. To make tassies you will need a mini cupcake pan. Each pan will make 24 tassies. If you are making the recipe for 24 you will only need this pan. If you are going to make 48 tassies or more then I recommend using these pans. Anything to make the process go much quicker when making two batches. Pinch off some dough and roll into a ball about the size of a small walnut. Place the dough in the pan. Do this for all 24 cups. Using a tart tamper is perfect for making tassies. Gently push down on center of dough with the tamper until the dough curls up. Remove tamper from dough and reshape by hand by gently pressing dough outward.Careful not to press the tamper too hard or you will lose your bottom crust.Before moving on to the next do
- For combining the filling I like using a food processor. Sometimes the almond paste can be pretty firm. Although using a food processor is not necessary it sure makes this process easy.Combine almond paste, granulated sugar, orange juice, eggs, heavy whipping cream and flour until smooth.Fill tart 3/4 full of filling (do not overfill or you will have a mess on your hands during baking). Then top each tart with a few sliced almonds.
- Bake tassies in a preheated oven (400 degrees Fahrenheit) for 13-15 minutes or until light golden brown.Remove from oven and allow to cool for about 10 minutes prior to removing from pan (if the mixture bubbled over I find using a toothpick helps with removing the tart from the pan). Allow tarts to completely cool on cooling rack.
COCONUT ALMOND TASSIES - BUNNY'S WARM OVEN
From bunnyswarmoven.net
CHOCOLATE ALMOND TASSIES RECIPE - FOOD.COM
From food.com
Servings 10-12Total Time 3 hrs 25 minsCategory TartsCalories 313 per serving
RASPBERRY ALMOND TASSIES - CHRISTMAS-COOKIES.COM
From christmas-cookies.com
CHOCOLATE-COVERED ALMOND APRICOT TASSIES RECIPE
From cooksrecipes.com
CHOCOLATE FUDGE TASSIES - CHRISTMAS-COOKIES.COM
From christmas-cookies.com
CHOCOLATE PECAN TASSIES - CHEF LINDSEY FARR
From cheflindseyfarr.com
SMALL BATCH AMARETTI RECIPE - COOKIE MADNESS
From cookiemadness.net
CHOCOLATE TASSIES RECIPE COMBINES THE BEST OF BROWNIES AND PIE IN …
From washingtonpost.com
CHOCOLATE-PECAN TASSIES RECIPE - SOUTHERN LIVING
From southernliving.com
CHOCOLATE COVERED ALMOND APRICOT TASSIES RECIPE | RECIPES
From hersheyland.ca
CHOCOLATE PEANUT BUTTER TASSIES - BAKE OR BREAK
From bakeorbreak.com
TASSIE RECIPES - PECAN, FILLING RECIPES & MORE | TASTE OF …
From tasteofhome.com
CHOCOLATE TASSIES - THE WASHINGTON POST
From washingtonpost.com
17 MUST-TRY CHOCOLATE ALMOND RECIPES - TASTE OF HOME
From tasteofhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love