"Delightful little cakes great for an afternoon tea or coffee break!"
Ingredients: 13 ounces almond paste or marzipan 1 tablespoon E. Waldo Ward Tangerine Marmalade 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:
1Arrange 50 mini muffin paper cups on a sheet pan.
2In a mixer fitted with a paddle attachment, combine the almond paste, marmalade and tangerine rind until smooth.
3Mix in the eggs one at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended.
4Fill a pastry bag with the batter and pipe into the cups filing each 3/4 full. Place 1/4 of a tangerine section with the cut side facing up on each teacake and sprinkle them all liberally with powdered sugar.
5Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minutes. Cool and serve at room temperature in their papers.
Makes 50 teacakes
