Mini Almond Cheesecakes would be perfect--and they did not disappoint! Just a bite of wonderful I would say.
1/2 cup slivered almonds, toasted and ground
1 8 ounce package cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/3 cup sour cream
2 Tablespoons powdered sugar
1/4 teaspoon vanilla
1/4 cup slivered almonds, toasted
Grease 24 mini muffin pans. Sprinkle 1 teaspoon ground almonds into each cup. Gently shake to coat bottom and sides of cups with almonds (do not shake out excess nuts).
Combine cream cheese and sugar. Beat with electric mixer until smooth . Add egg and 1/2 teaspoon vanilla and almond extract. Beat on low speed till just combined. Spoon mixture in muffin cups filling each 3/4 full.
Bake at 350 for 18 minutes or till golden. Cool in pans. Carefully remove from muffin cups.
For topping combine powdered sugar, sour cream and 1/4 teaspoon vanilla extract. Spoon topping on cheese cakes and garnish with almonds just before serving.