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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
  • Total Time
    Prep: 30 min. Bake: 15 min./batch + cooling
  • Makes
    4 dozen


  • 1 cup butter, softened
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour
  • 2 cans (8 ounces each) almond paste
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature, 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° until lightly browned, 12-13 minutes. Cool for 10 minutes before carefully removing from pans to wire racks to cool completely.
Nutrition Facts
1 tassie: 144 calories, 9g fat (4g saturated fat), 26mg cholesterol, 47mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.

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  • Jeanette
    Dec 14, 2020

    Wow, the almond flavor is great! I had filling left over also and happen to have some Phyllo tart shells in the pantry and they worked perfect and the filling didn’t sink in the middle like it did in the cream cheese crust. My husband said “keeps these for the family”. I’ll make more.

  • hannahclan
    Dec 16, 2019

    Freezes well! Some tips:• Dough is very soft, but doable with flour coted hands…make all balls 1st, , then put in muffin pan so size can be adjusted on some if you run out of dough. I used the rounded top of my mortar to help shape it in the pan without my finger nails poking holes in the dough. I had LOTS of filling left over after filling almost full. Used the rest of the 2 oz cream cheese to make 1/3 more dough recipe and still had enough filling left to make about 12 more, but just dumped it at that point. Add some salt (just a tiny dash) and flavors to the dough—maybe butter, almond and vanilla—it’s a bit bland.

  • luise
    Nov 30, 2019

    My parents were from Europe and was raised on Marzipan in the holiday months. These cookies would be the epitimy of my upbringing bringing back so many memories.

  • walkerjo
    Dec 10, 2017

    Absolute heaven.I grew up in NJ. My parent's friend had a bakery and made REAL almond coffee cake- loaded with almond paste. This is what I thought of when I tasted these tarts.***One thing I need to ask. I still have enough filling for a 5th dozen. Can I freeze the remaining filling?Right now, I'm going to make 1/2 batch of crust so I don't waste any filling.

  • Chewatt
    Feb 14, 2017

    Great almond taste

  • Gail
    Dec 11, 2016

    WOW, tasted great and easy to make. They puffed up as they baked, but after taking out of oven, within 10 minutes, I had a whole in the middle of the filling. Any suggestions?

  • mugg20sy
    Dec 11, 2016

    These are wonderful but there is way too much filling. The dough is very nice to work with. Next time, I will make 1 1 /2 recipes of the dough. I finished the extra filling with mini cupcake liners....seriously, 16 mini cupcakes with filling and almond slivers! They are moist and delicious too. I am surprised that only one reviewer mentioned too much filling.

  • elburleson
    Dec 6, 2016


  • dcscake_OH
    Dec 4, 2016

    Almond is a very favorite around my house, I made these last year and they were wonderful

  • LindaMaria
    Dec 3, 2016

    Are there different brands of almond paste? Is one brand better than another? These sound yummy!