Ingredients
1 cup butter, softened6 ounces cream cheese, softened2 cups all-purpose flourFILLING:3 large eggs1 cup sugar1 can (8 ounces) almond paste, cut into cubesSliced almonds
Preparation
In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.
Roll into 1-in. balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside.
For filling, in a small bowl, beat eggs until foamy. Add sugar until blended. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices.
Bake at 325° for 20-25 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.
