Mazariner
Basic pastry dough:
100g butter
3/4 dl sugar
1 egg yolk
1 1/2 dl flour
Cream butter and sugar together. Stir in the egg yolk. Add the flour and work the dough with your hands till well blended and smooth. Chill until ready to use.
Filling:
100g. butter
1/2 dl. sugar
225g. almond paste
3 eggs
1/2 dl flour
Frosting
2 dl powdered sugar
2 tbsp water
Preheat oven to 175* C. prepare the pastry dough. Shape the dough into a long log and cut into 18 pieces. Press each piece into a buttered muffin tin to coat the bottom and the sides.
To make the filling, beat together the butter, sugar and the almond paste. When creamy and free from lumps, beat in the eggs one at a time.
Stir in the flour. Blend well. Spoon the filling into the dough lined muffin tins. Bake for 20 to 25 minutes, or until golden. let cool for 5 minutes and gently unmold from tins.
Stir the powdered sugar with the water to make a thin glaze; spread on top of the pastries while still slightly warm. Or simply sift the powdered sugar over the pastries. Serve mazarins warm or at room temp. Makes 18.
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