Makes 24
Dough:
1/2 cup (1 stick) unsalted butter, room temperature
1 3 ounce package cream cheese, room temperature
1 Tablespoon sugar
1/4 teaspoon salt
1 cup all purpose flour
Filling:
3/4 cup (packed) golden brown sugar
1 large egg
2 tablespoons amaretto
2 tablespoons unsalted butter, melted, cooled
1/8 teaspoon salt
1/2 cup coarsely chopped toasted almonds
1/4 cup mini semisweet chocolate morsels
Dough/ 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 two hours.
Roll dough into twenty-four 1 inch balls; place 1 dough ball in each of 24 mini muffin cups. Chill 15 to 20 minutes. Using floured fingertips, press dough over bottom and upsides of each muffin cup, forming shell. Chill until ready to use, up to 1 day.
Filling/ Preheat oven to 350 degrees 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