Confectioners' sugar or semi-sweet chocolate (for topping, if desired)
Instructions
Preheat oven to 375 degrees. Line a mini-muffin pan with paper baking cups.
In the bowl of a stand mixer fitted with a paddle attachment, beat the almond paste on medium speed for a couple of minutes to slightly soften it. Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Add the egg yolks, one at a time, and mix until fully combined. Don't go too fast or the mixture may get lumpy. Reduce the mixer speed to low, mix in the flour, then slowly drizzle in the melted butter and mix until the batter is smooth.
With a rubber spatula, transfer the batter to a pastry bag fitted with a ½ inch pastry tip. You can also just cut a ½ inch opening in the tip of a pastry bag or a ziplock baggie. You can also simply use a small cookie scoop to get the batter into the cups. Fill the cups ¾ full. If desired, top with nuts, and/or semi-sweet chocolate and bake until the cakes are light golden brown (about 15 to 20 minutes depending on the size of your muffin cups) and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan. Dust lightly with confectioners' sugar. Store in a tight container in a cool, dry place for up to 2 days. Adapted from Payard Cookies.
Recipe by Baking and Eggs at https://bakingandeggs.com/2016/10/03/tea-cakes/