Family Tested & Approved
3 ounce each cream cheese softened
8 ounce almond paste, cut into small cubes
In a mixing bowl, cream butter and cream cheese. Gradually add the flour. Cover and refrigerate one hour.
Roll into 1 inch balls. Press dough onto bottom and up the sides of mini muffin tin and set aside.
For filling; beat eggs until light and fluffy. Add sugar, mix well. Beat in almond paste. Spoon generous teaspoon full into each cup. Optional- place three sliced almonds atop prior to baking.
Bake 25-30 minutes or until lightly golden. Cool 10 minutes.
Insides will be oozy gooey creaminess!