|Butter||1 Cup (16 tbs), softened|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|All purpose flour||2 Cup (32 tbs)|
|Canned almond paste||16 Ounce (2 Cans, 8 Ounce Each)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , beaten|
|Orange juice||3 Tablespoon|
|Heavy whipping cream||3 Tablespoon|
|All purpose flour||1 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
In a large mixing bowl, cream butter and cream cheese until light and fluffy.
Beat in flour.
Shape into 48 balls.
With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups.
For filling, in a large bowl, combine the almond paste, sugar, eggs, orange juice, cream and flour.
Fill prepared cups three-fourths full.
Sprinkle with almonds.
Bake at 400 degrees for 12-13 minutes or until lightly browned.
Cool for 10 minutes before carefully removing from the pans to wire racks to cool completely.