1 cup butter (no substitutes), softened
2 packages (3 oz. each) cream cheese, softened
2 cups all-purpose flour

In a mixing bowl, cream butter and cream cheese. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls. Press dough onto the bottom and up the sides of ungreased miniature muffin cups; set aside.

FILLING:

3 eggs
1 cup sugar
1 can (8 oz.) almond paste, cut into cubes
Sliced almonds

For filling, beat eggs in a mixing bowl until light and fluffy. Add sugar; mix well. Beat in the almond paste. Spoon a rounded teaspoonful into each cup; top each with three almond slices.

Bake at 325°F for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to wire racks.

Yield: about 10 dozen.

Submitted by: Amanda Lopez