This is a traditional Swedish pastry called mazarin! Lovely crust with almond filling and icing, fast, easy and delicious! For approx 10 pcs.
Dough for mould
White flour 90g
Baking powder 1/4 teaspoons
Butter 50g
Sugar 15g
Egg 15g
Almond cream filling
Almondpaste 75g
Butter soft 25g
Egg 65g
White flour 2 tablespoons
Garnish
Icing sugar 60g
Little water to make it runny but still thick or fresh lemon for lemon flavour.
Bake in mould - Google mazarin to see how it looks if you never made it!!
1. Quickly kneed the ingredients together for the dough and rest in chiller while you make the filling. Grate the almond paste roughly and mix smoothly with the soft butter before adding the eggs slowly. Add the sieved flour and baking powder (and some extra pinches of sugar if you want it sweeter...).
2. Pin out the dough approx 2mm thick and fit in the moulds. Use a sharp knife to cut of the edges or slightly grate the edges after baking to refine them.
3. Add the filling halfway. If the edges of your dough is "scrumping" up its fine, it will meet the level of your rising filling. Bake att 200C for approx 13min until slightly golden.
4. Let cool down and add your icing.
Good luck!!
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