Gourmet Danish Bitty Almond Cakes

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

Directions

1. 1

   Put oven rack in upper third notch of oven (in my case gigantic toaster) and preheat to 400°F.

2. 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. 3

   Stir together the flour (3 tablespoons) and salt in a small bowl.

4. 4

   Beat together softened butter and granulated sugar in another bowl with an electric mixer at high speed until pale and fluffy.

5. 5

   Beat in almond paste and vanilla until combined well, then beat in egg until combined.

6. 6

   Reduce speed to low and add flour mixture, mixing until just combined.

7. 7

   Divide batter among muffin tin cups.

8. 8

   Bake cakes until just firm and edges are golden, about 10-15 minutes.

9. 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.