Chocolate Almond Tassies
- Ready In:
- 3hrs 25mins
- Ingredients:
- 12
- Yields:
-
24 tassies
- Serves:
- 10-12
ingredients
-
Dough
- 1⁄2 cup 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 brown sugar
- 1 large egg
- 2 tablespoons Amaretto (or other almond liqueur)
- 2 tablespoons unsalted butter, melted and cooled
- 1⁄8 teaspoon salt
- 1⁄2 cup coarsely chopped toasted almond
- 1⁄4 cup miniature semisweet chocolate chips
directions
- 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 24 1-inch balls; place 1 dough ball in each of 24 mini muffin cups. Chill 15-20 minutes.
- Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming a shell. Chill until ready to use, up to 1 day.
- Filling:.
- Preheat oven to 350°F Whisk first 5 filling ingredients in medium bowl until blended.
- Stir in almonds and chocolate morsels. Spoon filling into shells.
- Bake until crusts are golden brown and filling is set, 23-25 minutes. Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn onto rack and cool completely.
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RECIPE SUBMITTED BY
jaynine
United States