"mom, you should sell these..."--rave from daughter, regarding these little gems from judy rosenberg's "chocolate-packed jam-filled butter-rich no-holds-barred cookie book."
i used my electric mixer though the recipe specified a food processor. it worked just fine. just ask my kids.
how to:
preheat oven to 350F. line 2 mini muffin pans (24 minis in each pan) with paper cup liners.
whisk together 3/4 cup flour, 1/2 tsp. baking powder, 1/8 tsp. salt.
grate 7 ounces of almond paste into a large bowl. cut in 1/2 cup sugar and mix well.
add 1 & 1/2 tsps. of lemon zest.
scatter 12 tbsps. of room temperature butter on top of almond paste mixture and blend well until creamy.
add 1/2 tsp. lemon extract and 1/2 tsp. almond extract.
beat 4 large eggs and 6 tbsps. sugar until thick and pale (about 5-6 minutes).
sift the flour mixture over the almond paste mixture, beat about 1 minute and then pour in the beaten eggs. mix well just until combined.
scoop a rounded 1/2 tsp. of batter over each mini muffin cup. top with 1/8 tsp. of raspberry preserves (or strawberry), then scoop another rounded 1/2 tsp. of batter.
bake for 20 to 25 minutes. let cool before glazing*.
*glaze:
10 tbsps. confectioners' (powdered)sugar
1 tbsp. hot boiling water
1 tsp. almond extract
mix well until glassy-smooth.
dip the tops of each cake. suggested decor: almond halves, raspberries, strawberry slices.
