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.
ALMOND CAKE RECIPE
This is the easiest almond cake with just 4 main ingredients. This cake has a soft, moist crumb and is lightly sweet with a pop of lemon flavor. You won't believe it is a grain free and gluten free cake recipe!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 40m
Number Of Ingredients 6
Steps:
- Grease/butter a 9" cake pan or 9" springform pan. Line the bottom with a circle of parchment paper. Preheat oven to 350˚F.
- In a large mixing bowl, combine 4 egg yolks and 1/2 cup sugar. Beat with an electric hand mixer on high speed 3 minutes or until thick, creamy and lightened in color. Add 1 1/2 cups almond flour and 1 Tbsp lemon zest and use a spatula to fold and stir together until incorporated. Wash and dry attachments from the mixer.
- In a second large mixing bowl, add 4 egg whites and beat together until stiff peaks form (about 2 minutes). Fold the egg whites 1 heaping spoonful at a time into the almond batter, folding with each addition just until incorporated and scraping from the bottom of the bowl to ensure batter has an even consistency.
- Once all the egg whites are incorporated and batter is even in consistency (do not over-mix), transfer batter to the prepared baking pan and sprinkle the top with 1/4 cup sliced almonds. Bake at 350˚F for 30 minutes or until top is firm.
- Let cake rest in the pan 15 minutes then run a thin spatula around the sides and invert it onto your hand then place it right side up on the rack. Let cool to room temperature and garnish with powdered sugar and lemon slices if desired.
Nutrition Facts : Calories 218 kcal, Carbohydrate 17 g, Protein 7 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 81 mg, Sodium 31 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
ALMOND 'YOU MUST BE NUTS!' CRACKERS
These crackers have a great nutty flavor. The recipe was adapted for non-gluten, low-carb ketogenic, or paleo diets. Just add some homemade guacamole or salmon cream cheese and enjoy a visit to heaven!
Provided by Poppa Bear
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix almond flour, walnuts, flax seed meal, and salt together in a bowl until well combined. Add water and olive oil; mix until dough is moist and holds together.
- Turn dough onto prepared baking sheet. Place a second piece of parchment over dough. Roll dough, using a rolling pin, into a 1/16-inch thick rectangle. Remove top piece of parchment paper and cut sides of dough to make an even rectangle. Add excess dough to corners or 1 end of rectangle and re-roll to uniform thickness.
- Cut dough into 1-inch squares using a pizza cutter, keeping dough still attached.
- Bake in the preheated oven until outside edges of dough are browned, about 15 minutes. Cool crackers on the baking sheet; break into squares.
Nutrition Facts : Calories 36 calories, Carbohydrate 0.6 g, Fat 3.7 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 233 mg, Sugar 0.1 g
GLUTEN-FREE ALMOND FLOUR CHOCOLATE CHIP COOKIES
Almond flour is the secret ingredient in these crisp and tender chocolate chip cookies. For chewiest cookies, enjoy these warm from the oven. If you prefer them a bit crisp, wait until they've cooled before biting into one (or several). Store any remaining cookies at room temperature - a cookie jar keeps them handy!
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 20m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
- Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
- Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
- Stir in the chocolate chips.
- Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
- Gently flatten the cookies to about 3/8-inch thick.
- Bake the cookies for 9 to 12 minutes, until golden brown.
- Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
Nutrition Facts : Calories 162.2 calories, Carbohydrate 10.6 g, Cholesterol 17.6 mg, Fat 12.4 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 7.2 g
ALMOND TASSIES
A rich buttery crust holds a meringue filling flavored with almond paste. With their delicate, dainty look, these cookies would be especially nice for a ladies' luncheon. -Helen Verbeke, Clifton, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream the butter, sugar and egg yolks. Gradually add flour and salt. Divide dough into fourths; roll each portion into 12 small balls. Press each ball onto the bottom and up the sides of a greased miniature muffin cup; set aside., For filling, combine almond paste, 1 cup sugar, egg yolks and lemon juice in a large bowl. In a small bowl, beat egg whites until soft peaks form; beat in vanilla and remaining sugar until stiff peaks form. Beat into the almond mixture., Fill prepared cups three-fourths full. Sprinkle with pecans. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire racks for 10 minutes. Carefully remove tassies from pans.
Nutrition Facts :
CHOCOLATE-PECAN TASSIES
These gussied-up pecan tassies are perfect for cookie tins.
Provided by Southern Living Test Kitchen
Time 3h
Yield 20 mini pies
Number Of Ingredients 16
Steps:
- Prepare the Chocolate Crusts: Beat butter and sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add egg yolk, flour, cocoa, and salt. Beat until fully combined, about 1 minute. Cover bowl with plastic wrap, and chill 2 hours.
- Coat a 24-cup mini muffin pan with cooking spray. Uncover dough; shape into 20 (1-inch) balls. Gently press each ball into bottom and up sides of 20 prepared muffin cups. Place in freezer, uncovered, until ready to use.
- Prepare the Filling: Preheat oven to 350°F. Whisk together egg, granulated sugar, corn syrup, brown sugar, melted butter, vanilla, and salt in a glass measuring cup or a small bowl until smooth.
- Remove Chocolate Crusts from freezer; fill each with about ½ teaspoon finely chopped pecans. Carefully drizzle Filling over pecans to come about three-fourths up the sides of each crust. Top each with 2 pecan halves.
- Bake in preheated oven until mostly dry to the touch and crust is set, about 18 minutes. Cool 15 minutes in muffin pan. Run a small knife around edge of each crust. Lift from pan; place on a serving platter. Cool completely, about 15 minutes.
- Place chopped chocolate in a small microwave-safe bowl, and microwave on 50% power until melted, stirring every 30 seconds (about 1 minute total). Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies.
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.
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
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.
CHOCOLATE ALMOND TASSIES
This is clipped from Bon Apetit magazine. Miniature tartlets with the flavor of almonds and chocolate. A great addition to any buffet table.
Provided by jaynine
Categories Tarts
Time 3h25m
Yield 24 tassies, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 313.3, Fat 20, SaturatedFat 10.4, Cholesterol 61, Sodium 128.2, Carbohydrate 31.2, Fiber 1.4, Sugar 19.9, Protein 4.4
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CHOCOLATE-ALMOND TASSIES RECIPE | HEALTH.COM
From health.com
Servings 24Calories 139 per servingTotal Time 1 hr
- Make shells: Position a rack in center of oven and preheat to 350°F. Coat 24 mini muffin cups with cooking spray. Stir coconut, egg whites and sugar in a bowl until mixture forms a smooth, cohesive mass. Place 1 scant tablespoon in each muffin cup. With lightly moistened fingers, press mixture evenly into bottom and sides of each cup. Bake until bottoms are golden and edges are brown, 11 to 13 minutes. (The surface should feel dry.) Let cool in cups on a wire rack for 10 minutes, then carefully slide a small offset spatula or knife between each shell and cup to pop shells out. Let cool completely on rack.
- Just before serving, make filling: Melt chocolate and almond butter in a heatproof bowl set over a saucepan of simmering water, stirring until smooth (don’t let bottom of bowl touch water). Remove from heat and stir occasionally until cooled to room temperature. Divide filling among shells, about 2 teaspoons each, to almost reach rim. When chocolate has firmed a bit, gently press an almond on top of each tassie. Let stand until chocolate sets.
ALMOND TASSIES; MINIATURE HOLIDAY PIES - JETT'S KITCHEN
From jettskitchen.com
Cuisine AmericanCategory DessertServings 48Estimated Reading Time 6 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.
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