Italian Biscotti Di Noci - cooking recipe

Ingredients

Pastry
1 (250 g) package Philadelphia Cream Cheese, at room temperature
1 cup unsalted butter, softened
2 1/4 cups flour
Filling
3 large eggs
1 2/3 cups brown sugar
2 3/4 cups crushed walnuts
3 teaspoons vanilla extract
1 dash salt
icing sugar, for dusting

Preparation

Preheat the oven to 350 degrees F. Set aside mini muffin tin with 48 cups, do not grease.
Combine all of the filling ingredients in a bowl and mix until well blended, then set aside.
Prepare the dough by mixing all of the pastry ingredients using a mixer, until the ingredients come together and form a smooth dough.
Using a small ice cream scoop, divide the dough equally into the 48 mini ungreased muffin cups.
Using a Mini-Tart Shaper or a spoon, press the balls of dough to form a tart shell by pusing the dough into the bottom and sides of the cups.
Fill the dough with the prepared filling until about 3/4 full.
Bake for 15 to 20 minutes or until the filling puffs up and the dough is golden in colour.
Dust with icing sugar once cooled.