delivered with the help of Her Majesty's Royal Mail and the hardworking mail carriers of the U.S.P.S. were these beautiful heavy duty non-stick muffin pans...i'd been itching to use them and finally cleared enough space in the counter and got out of my cooking inertia to bake again. thank you sweet and gentle friend.
"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.
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*.
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.