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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 50 |
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Ingredients:
13 ounces almond paste or marzipan |
1 tablespoon tangerine or orange marmalade or apricot jam |
1 tangerine, sectioned and rind grated |
3 eggs |
1 egg yolk |
1/4 cup flour |
7 tablespoons unsalted butter, melted |
1/4 cup powdered sugar |
Directions:
1. Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.
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