Tangerine Tea Cakes

1. 1

   Arrange 50 mini muffin paper cups on a sheet pan.

2. 2

   In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth.

3. 3

   Mix in the eggs 1 at a time, adding the single yolk last.

4. 4

   Add the flour and mix on low speed.

5. 5

   Add the melted butter and mix until blended.

6. 6

   Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full.

7. 7

   Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar.

8. 8

   Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute.

9. 9

   Cool and serve at room temperature in their papers.

* Per serving · 4 servings · Values may vary.

No additional tips available.