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Adjust rack to lower third of oven and preheat oven to 350 F. Grease and flour a 7-inch square baking pan.
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(Check the bottom measurement of your 8-inch square pansmost pans measure only 7 inches square on the bottom.)
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Almond Cake Batter: In the large bowl of an electric mixer, beat the almond paste at low speed just to break it up, about 30 seconds.
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Add the sugar in a steady stream, and beat until incorporated.
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Add the eggs, one at a time, and continue beating until the mixture is light and fluffy.
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Add the zest.
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Using a rubber spatula, scrape the mixture from the sides into the center of the bowl when necessary.
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Lower speed, and blend in the flour until mixture is smooth and thoroughly combined.
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Spread evenly into pan.
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Bake for 25 minutes or until center springs back when lightly touched.
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Remove pan to a wire rack until completely cool.
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White Chocolate Glaze: Melt the butter, shortening, and white chocolate in a bowl that fits snugly over a pan of 120-degree-F water.
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Stir until the glaze is smooth and liquid.
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Using a 1 1/2-inch round cutter, cut out rounds from the cake in the baking pan.
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Transfer the cake cutouts to wire racks, spacing them 1 inch apart.
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Place racks over a jelly-roll pan to catch drips when glazing.
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Ladle about 2 tablespoons of the glaze over each pastry, masking it completely.
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When no more glaze remains in the bowl, pour the glaze from the jelly-roll pan back into the bowl, and reheat over hot water.
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Its useful to pour the glaze through a sieve before reheating, since some cake crumbs may have fallen into it during the masking.
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After all the pastries have been coated, move each pastry gently from its base with a small metal spatula so that any drips are cut from its underside while the coating is liquid.
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This neat finish also keeps the pastries from sticking to the rack.
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Melt the semisweet chocolate in a small bowl set over a pan of 120F water.
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Half fill a small handmade paper cone with the dark chocolate glaze.
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Before the white chocolate glaze sets on the pastries, pipe several tiny polka dots on the minicakes with the darker chocolate glaze.
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Stir 1/4 cup of the remaining white chocolate glaze into the melted chocolate.
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Replace bowl over hot water and stir until smooth and liquid.
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When the glaze has set, carefully lift the pastries, one by one, with a small metal spatula, and transfer them to a foil-lined cardboard container, such as a cake box.
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Store, covered, in a cool room up to 1 day.
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When ready to serve, place the pastries in small paper cases, if you prefer.
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Variation
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Cranberry Almond Cake
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Fold 1/2 cup fresh cranberries into the almond cake batter.
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After baking and cooling the cake, sprinkle with powdered sugar instead of the white chocolate glaze with polka dots.
