Chocolate Almond Tassies

A Southern Twist on a Classic: Chocolate Almond Tassies

As a lifelong Southerner, my kitchen is a vibrant tapestry woven with threads of tradition and innovation. My grandmother’s recipes, passed down through generations, are the foundation, but I also love to experiment, to put my own spin on familiar flavors. This recipe for Chocolate Almond Tassies is a perfect example of that – a delicious blend of the old and the new.

The story behind these little treats is almost as delightful as their taste. I was chatting with a friend, a fellow food enthusiast, about my plans to bake some almond tassies. He scoffed, claiming that tassies are exclusively made with pecans, a cornerstone of Southern baking. He's not entirely wrong; pecan tassies are a beloved tradition. But he overlooked a crucial piece of history. Almonds, imported to the South since colonial times, held a prominent place in our kitchens long before pecans became as ubiquitous. My tassies are a nod to that rich, often forgotten, heritage. I use almonds, not to replace pecans entirely, but to offer a delightful variation.

The process of making these tassies is a journey in itself. The delicate dough, a simple blend of butter, cream cheese, sugar, and flour, is surprisingly easy to work with. It has a wonderful soft texture, almost like a shortbread, making it ideal for those mini muffin tins. The filling, a luxurious mixture of eggs, sugar, almond liqueur, melted butter, and of course, almonds and chocolate, is incredibly rich and flavorful. The contrast of the subtly sweet, buttery crust with the intensely chocolatey, nutty filling is a true testament to culinary balance.

The best part? These little beauties are remarkably versatile. They're perfect for holiday gatherings, afternoon tea, or a simple, indulgent treat on a quiet evening. They transport you to another time, to a slower pace, to a simpler era of family gatherings and homemade goodness. The aroma alone is enough to transport you to a sun-drenched Southern kitchen, where memories are made and traditions are cherished.

Beyond the historical context, these Chocolate Almond Tassies simply taste divine. The delicate balance of textures, the rich, chocolatey flavor, and the delightful crunch of the toasted almonds create a harmonious symphony of taste. They are elegant enough for a formal occasion yet simple enough for a cozy night in. They are, in short, a perfect representation of Southern hospitality and culinary artistry. So, whether you are a seasoned baker or just starting your culinary journey, give these a try. You might just discover a new favorite treat!

I encourage you to experiment with different types of chocolate. Dark chocolate would add an intense bitterness that pairs beautifully with the sweetness of the almonds and the slight hint of amaretto. Or try using white chocolate for a lighter, sweeter variation. The possibilities are truly endless!

I often find myself reflecting on the simple pleasures of baking, especially when surrounded by the aroma of these delicious tassies baking in the oven. The process is meditative, a way to escape the everyday hustle and reconnect with myself. And then, the reward? A tray of perfectly golden, mouthwatering treats that bring joy to myself and my loved ones. That's what Southern baking is all about – sharing love through food. So, gather your ingredients, embrace the process, and share the magic of these delightful Chocolate Almond Tassies. You won't regret it!

Step-by-step

• Beat butter, cream cheese, sugar, and salt in large bowl until blended. Stir in flour (dough will be soft and sticky).
• Scrape dough onto sheet of plastic wrap. Using plastic as aid, shape dough into disk. Cover and chill until firm, at least 2 hours.
• Roll dough into twenty-four 1-inch balls; place 1 dough ball in each of 24 mini (2 x3/4-inch) muffin cups.
• Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and up sides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
• Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl until blended.
• Stir in almonds and chocolate morsels. Spoon filling into shells.
• Bake tassies until crusts are golden brown and filling is set, 23 to 25 minutes.
• Let stand 5 minutes. Using small sharp knife, cut around each cookie to loosen, then turn out onto rack and cool completely.
• DO AHEAD: Can be made 3 days ahead. Store airtight in refrigerator.