Gourmet Danish Bitty Almond Cakes
- 3 tablespoons unsalted butter, softened
- 12 tablespoon unsalted butter, melted
- 3 tablespoons all-purpose flour (plus additional for dusting molds)
- 18 teaspoon salt
- 14 cup granulated sugar (I used normal organic azucar and worked fine)
- 2 tablespoons almond paste (not marzipan)
- 14 teaspoon vanilla extract (1/8 vanilla and 1/8 almond also works nicely)
- 1 large egg
- confectioners' sugar, for dusting
- Put oven rack in upper third notch of oven (in my case gigantic toaster) and preheat to 400F.
- 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.
- Stir together the flour (3 tablespoons) and salt in a small bowl.
- Beat together softened butter and granulated sugar in another bowl with an electric mixer at high speed until pale and fluffy.
- Beat in almond paste and vanilla until combined well, then beat in egg until combined.
- Reduce speed to low and add flour mixture, mixing until just combined.
- Divide batter among muffin tin cups.
- Bake cakes until just firm and edges are golden, about 10-15 minutes.
- 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.
unsalted butter, unsalted butter, allpurpose flour, salt, sugar, almond paste, vanilla, egg, confectioners
Taken from www.food.com/recipe/gourmet-danish-bitty-almond-cakes-395084 (may not work)