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Pistachio Almond Tartlets
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour
Filling:
1 egg
1/2 cup sugar
1/2 (8-ounce) can almond paste, crumbled (1/2 cup)
1/4 cup coarsely chopped pistachios or almonds
Beat butter and cream cheese on medium-high speed. Stir in flour.
Cover and chill 1 hour. Form in a ball; divide in 24 pieces. Press
in ungreased mini muffin cups. Cover.
Beat egg, sugar and paste
until almost smooth. Stir in nuts. Fill in cups with rounded tsp
filling.
Bake at 375' for 25-30 minutes. Cool slightly then remove
from pans. Store at room temperature up to 3 days.
Yield: 2 dozen
Notes: Can be frozen up to 12 months. Cover and thaw at room
temperature.
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