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Holiday Almond Tassies

 Holiday Almond Tassies
“I make so many of these fancy tassies that I buy a 7-pound container of almond paste”! They’re one of my family’s holiday favorites.”
48 ServingsPrep: 30 min. Bake: 15 min./batch + cooling


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


  • 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° for 12-13 minutes or until lightly browned. Cool for
  • 10 minutes before carefully removing from pans to wire racks to cool
  • completely. Yield: 4 dozen.