Mazariner/Mazarines

One the most beloved Swedish pastries ever; these are almond flavoured cupcakes in a slightly crunchy shell. I got the original recipe from my mother but I tweaked it a little to be more yummy in my opinion. I'll warn you it's pretty fattening though thoroughly delicious.

• Ready In: 45 mins
• Serves: 14-16

Ingredients

• Basic Pastry Dough

• 4  ounces butter
• 1⁄3 cup sugar
• 1  egg yolk
• 1 1⁄3 cups  sifted flour

• Filling

• 4  ounces butter
• 1⁄4 cup sugar
• 7  ounces almond paste
• 3  eggs
• 1⁄4 cup  sifted flour
• 1⁄4 teaspoon vanilla extract

• Frosting

• 2  cups  sifted powdered sugar
• 3  tablespoons water

Directions

1. Basic pastry dough:
2. Cream the butter and sugar. Stir in the egg yolk, add the flour, be prepared to get messy,and work the dough with your hands until its well blended and smooth!
3. Preheat oven to 350*F, Break the dough into around 15 pieces of equal size. Press each piece into a butterd muffin tin to coat the bottom and the side. Next up, the filling!
4. Mazariner Filling:
5. Beat the butter, sugar, and almond paste together! When thats creamy and free from lumps and bumps, beat in the eggs one at a time. Sift in the flour, blend well until the batter is smooth. spoon the filling into the lined muffin tins. Bake for an average of 28 minutes until golden and yummy looking. Let cool for ten minutes an gently unmold.
6. Frosting:
7. Mix the powdered sugar with the water until smooth, try not to make it too runny. Spread the icing on the mazarins while they are still slightly warm. After a few minutes the frosting should look like a fine slightly opaque glaze over the tops of the pastries.