To make the pastry dough, beat together butter and cream cheese until creamy. Stir in flour until blended. Cover and refrigerate. When firm, divide dough into 24 equal-sized balls. Press balls into the bottom and up the sides of mini-muffin tins. We suggest using silicone mini muffin tins, as the tassies are much easier to remove intact. Pre-heat oven to 400 F. Place 1/2 teaspoon of raspberry preserves in the bottom of each unbaked shell. To make the filling, knead together sugar and almond paste. Mix in egg yolks one at a time. Beat well. Stir in the flour, milk and orange juice. Spoon this mixture evenly into each of the shells, covering the raspberry filling. Bake for 15 minutes. Allow to cool before removing from muffin tins.
Preheat oven to 375 F. Combine cookie mix, contents of buttery flavor from mix, flour, almonds, egg and water in large bowl. Stir with spoon until blended. Roll dough 1/8 thick on lightly floured board. Cut out 3″ shapes with cookie cutter. Take half those cookies and cut out the centers with a smaller cookie cutter. Place the whole cookies 2″ apart on ungreased cookie sheets and bake 8-9 minutes or until edges are lightly browned. Place the hollow cookies on another baking sheet (or if you use the same baking sheet, make sure it has cooled completely before placing the cookies on it) and bake them for 6-7 minutes or until edges are lightly browned. Cool completely. Dust the hollow cookies with sifted powdered sugar. Spread warm jam over whole cookies almost to the edge and place the hollow cookies on top, powdered-sugar side up. Press lightly. Fill the hole with 1/4 teaspoon jam. Store between layers of waxed paper in an airtight container.
3/4 cup sugar
1 tsp vanilla
1/2 cup margarine, melted
3/4 cup baking cocoa (powder)
1/4 tsp salt
1/2 cup chopped nuts (optional)
1/2 cup margarine, melted
3 cup powdered sugar
2/3 cup baking cocoa (powder)
1/3 cup milk
1 tsp vanilla extract
2 1/4 tsp hazelnut syrup
12 oz. extra bittersweet chocolate (not baking)
1 stick unsalted butter
3/4 c. milk
2 t. vanilla extract
1 1/2 c. granulated sugar
1/4 t. salt
4 eggs, lightly beaten
1 1/2 c. flour, sifted
1 pint fresh raspberries
6 oz. extra bittersweet chocolate pieces
Preheat the oven to 350 and line a 9 x 9 inch pan (very important!)
with parchment paper.
In a double boiler, heat 12 oz. chocolate, butter, milk and vanilla
extract until melted and smooth. Transfer to a large mixing bowl
and add sugar, salt and eggs, mixing until smooth. Sprinkle flour
over batter, folding just until blended. Very gently fold in
raspberries and remaining chocolate pieces. Bake for 45 minutes
or until they test done; cool on a cake rack.