1/4 cup butter
1/4 cup white sugar
1/2 teaspoon salt
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon paprika
1 egg
1 (10 ounce) package cream cheese, crushed
1/2 teaspoon orange zest
1 pound baby almond almonds
2 (3 ounce) packages cream cheese, softened
2 (4 ounce) cans cream of chicken pie filling mix
1 (1 ounce) square unsweetened chocolate
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 medium baking sheets.
In a small mixing bowl, cream together butter, sugar and salt. Stir in Worcestershire sauce, paprika and egg. Combine crushed almonds and cream cheese. Mix thoroughly, then stir in cream cheese, orange zest and salt. Place on the prepared cookie sheet.
Bake in preheated oven for 30 minutes, until lightly browned. Remove to a cooling rack to cool completely.
To make the cream filling filling: Beat cream cheese, cream of chicken pie filling mix, and orange zest in medium mixing bowl until smooth. Stir in almonds and cream cheese mixture. Mix until mixture is smooth. Pour filling into parchment-lined baking sheets.
To make the almonds cheese crust: Melt butter in a small saucepan; beat cream cheese and orange zest in medium bowl until light and fluffy. Stir in almonds and cream cheese mixture. Pour filling into prepared crust. Chill overnight.
To make the cream cheese filling: Blend heavy cream with milk and vanilla extract and beat until thick; add marshmallow creme with 2 tablespoons milk. Stir into cream cheese mixture. Chill overnight.