Tangerine Tea Cakes - cooking recipe

Ingredients

7 ounces almond paste
1 tablespoon tangerine marmalade
2 tangerines, zest of
3 eggs
1 egg yolk
1/4 cup flour
7 tablespoons unsalted butter, melted
powdered sugar

Preparation

These tiny tea cakes can be prepared in a silicone tart pan, or in petit four or mini muffin paper cups. If using, arrange cups on a sheet pan. Yield will depend on the size you choose.
Preheat oven to 350 degree F.
In a mixer, beat almond paste, marmalade and zest for a few minutes, until broken apart. Add eggs one at a time, adding the single yolk last. Mix in the flour on low speed, until just combined. Scrape down the sides of the bowl, then add the melted butter, and mix until blended. Batter will be very thin.
Fill tart pan or cups nearly full using a spoon or pastry bag, if preferred. Bake until firm and lightly browned, about 20 minutes. Cool completely. Dust with powdered sugar. These can be served right in the cups. Enjoy your little gems!