Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***PASTRY DOUGH***
     1/2  cup           butter or margarine
                        (softened)
   3      ounces        cream cheese
   1      cup           flour
                        ***FILLING***
     1/4  cup           raspberry preserves
     1/2  cup           sugar
     1/2  cup           almond paste -- 2-ozs
   2                    egg yolks
   3      tablespoons   flour
   2      tablespoons   milk
   1      tablespoon    orange juice

Preparation:

Pastry Dough. Blend softened butter and cream cheese. Stir in flour. Cover and chill. Divide dough into 24 balls. Press into sides and bottom of small muffin tins. Fill with almond-raspberry filling. Filling. Put 1/2 teaspoon raspberry preserves into each unbaked shell. Use your fingers to combine sugar and almond paste. Add egg yolks one at a time. Beat well as you add each yolk. Blend in other ingredients. Spoon into shells. Bake in a 400 oven for 15 minutes. Cool before removing from pan. Store in refrigerator or freeze.