Dutch Almond Cookie Cups are bite-sized treats made with butter, cream cheese, flour, and sugar, then filled with a sweet almond filling. The almond cookies have a rich, nutty flavor and a soft, chewy texture that is sure to please any sweet tooth.
Dough & chill: In a mixing bowl, cream butter and cream cheese. Gradually add the flour. Cover and refrigerate for 1 hour or until easy to handle.
Prep: Get the oven preheating to 325°F.
Pull the dough from the fridge and roll it into 1-inch size balls. Then press into the bottom and up the sides of ungreased miniature muffin cups; set aside.
Filling: In a medium size mixing bowl, beat the eggs until they are light and fluffy. Add in the sugar; mix well and then beat in the almond paste. Pour a teaspoon size of filling into each cookie cup; top each with three almond slices.
Bake: Place the cookie cups in the preheated oven and bake for 25-30 minutes or until lightly browned and the filling is set.
Let the cookies cool for 10 minutes before removing them from the pan and transfer to wire racks to cool completely. Serve immediately and enjoy!
Notes
These almond cookie cups will stay fresh for up to 5 days if stored in an airtight container at room temperature or in the fridge. Or store them in an airtight container or freezer bag and freeze for up to 3 months. Thaw cookies at room temperature before serving.