I think the writer of this recipe was named Helen, as I found another recipe in this same batch that was signed by Helen. So, thank you Helen for your delicious recipes! Some people do not like almond flavoring, and some love it. (Strangely, I like marzipan with dark chocolate, but alone I cannot stand either. I know, I’m weird.) This recipe calls for almond paste, which is not marzipan, but could be substituted in a pinch. The German language words for “almond paste” translate as “high quality marzipan from Lubeck.” Almond paste can be bought online and in specialty stores. Do not buy the cheap stuff, as it often has ground apricot or peach pits in it.

Almond Raspberry Tarts

1/2 cup butter, softened

1 3 oz package cream cheese – soft

1 cup flour

In a small mixing bowl, beat together butter & cream cheese. Sift in flour. Cover & chill about 1 hour. Shape into 1 inch balls, press into bottom and up sides of ungreaseed 1 3/4 inch muffin cups. Fill each with rounded teaspoon filling.

Filling:

1/4 cup red raspberry preserves

1 egg

1/2 cup sugar

1/2 cup almond paste

coarsely chopped almonds

Divide red raspberry preserves among p0astries (abut 1/2 tsp each) Beat together egg, sugar & almond paste crumbled. Spoon 1 level teas of the almond mixture over preserves. Sprinkle with almonds. If desired drizzle cooled tarts with additional red raspberry. Bake at 325 oven for 25-30 minutes.