Ingredients
Pastry
120 g plain flour
15 g caster sugar
80 g butter cold & diced
1 large egg yolk
1 tablespoon water
Almond paste
100 g ground almonds
50 g icing sugar
1 x egg white
Filling
160 g almond paste
75 g butter room temperature
1 tbls caster sugar
1 large egg
Icing
100 g icing sugar
30 g lemon juice
Method
Pre-heat the oven to 180c/375f and gas mark 4. A food mixer is the fastest way to make this pastry. Place the flour, sugar and the butter in the bowl and pulse. Now add the egg yolk and water, pulse until the dough just begins to come together. Remove and shape into a neat ball, wrap and refrigerate for 30 minutes or more. You can make it the day before.
Using almonds and grinding them yourself makes these more yummy in our opinion. Pulse them in a food processor to a coarse crumb, don’t over mix as they will become claggy. Place in a bowl and add the egg white and icing sugar. Stir until it starts to come together like a dough, you may need to add a teaspoon of cold water. Press into a sausage shape, wrap and place in the fridge for 30 minutes.
Take the paste out of the fridge and grate it into a bowl. Then add the remaining butter and sugar and beat for 3 minutes. Add the egg slowly with a fork so it’s all mixed in.
Roll out your pastry and using a cutter that fits your muffin try cut 12 rounds. Butter the tin and press each circle into the tin. Then add the almond paste.
Bake for 20 to 25 minutes. Take out of the oven and leave in the tin for 10 minutes and then let them cool on a rack. Add the icing using the back of teaspoon, and only once the Mazariner are fully cooled down.
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