Ingredients
1 cup butter, softened6 ounces cream cheese, softened2 cups all-purpose flourFILLING:2 cans (8 ounces each) almond paste1-1/2 cups sugar3 large eggs, room temperature, lightly beaten3 tablespoons orange juice3 tablespoons heavy whipping cream1 tablespoon all-purpose flour1/4 cup sliced almonds
Preparation
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.
