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Pistachio Almond Tartlets




Source of Recipe


Marsha


List of Ingredients




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

Recipe



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.