Gourmet Danish Bitty Almond Cakes

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• 3 tablespoons unsalted butter, softened
• 1/2 tablespoon unsalted butter, melted
• 3 tablespoons all-purpose flour (plus additional for dusting molds)
• 1/8 teaspoon salt
• 1/4 cup granulated sugar (i used normal organic azucar and worked fine)
• 2 tablespoons almond paste (not marzipan)
• 1/4 teaspoon vanilla extract (1/8 vanilla and 1/8 almond also works nicely)
• 1 large egg
• confectioners' sugar, for dusting

Recipe

• 1 put oven rack in upper third notch of oven (in my case gigantic toaster) and preheat to 400°f.
• 2 brush molds of the muffin tins with melted butter and lightly dust with flour, (i used a teeny coffee scooper for this) knocking out excess flour.
• 3 stir together the flour (3 tablespoons) and salt in a small bowl.
• 4 beat together softened butter and granulated sugar in another bowl with an electric mixer at high speed until pale and fluffy.
• 5 beat in almond paste and vanilla until combined well, then beat in egg until combined.
• 6 reduce speed to low and add flour mixture, mixing until just combined.
• 7 divide batter among muffin tin cups.
• 8 bake cakes until just firm and edges are golden, about 10-15 minutes.
• 9 turn cakes out onto racks and cool completely, about 5 minutes. turn cakes right side up and dust tops with confectioners sugar just before serving.