Mini Mazarins (Danish Almond Cakes)
- 6 chocolate graham crackers, crushed
- 3 tablespoons melted butter
- 1-7 oz box Odense Almond Paste, grated
- 1/2 cup sugar
- 3 large eggs
- 8 tablespoons melted butter
- 1/2 cup flour
- Powdered sugar, icing, or melted apricot jam
- TOOLS & EQUIPMENT
- Mini muffin tins
- Mini paper liners
Preheat oven to 375° F. Line mini cupcake tins with paper liners.
Combine graham crackers and 3 tablespoons butter until well mixed. Press 1/2 teaspoon of crumbs in the bottom of each liner for crust.
Beat Almond Paste, sugar and eggs until well mixed, about 2 minutes. Beat in melted butter until light and fluffy.
On a low speed, add flour until just blended in. Drop dough by teaspoon into each liner.
Bake for 11 minutes or until lightly golden, puffed and set. Cool completely on wire racks.
Top with: a dusting of powdered sugar, a drizzle of almond or chocolate icing, or hot apricot jam for a glazed effect.