Special Equipment: Two mini-muffin pans (1-oz. cups); 36
1-inch paper petit four cups
2/3 cup (189 g.) almond paste
2 large eggs
13 (about one and a quarter 15½ ounce cans) canned apricot halves in syrup,
drained
3 tablespoons (27 g.) all-purpose flour
pinch of salt
4 tablespoons (57 g.) unsalted butter, melted
1. Combine the almond paste, eggs, and 8 of the apricot halves
in a food processor and process until smooth, about 20 seconds. Add the flour
and salt and process until blended. Add the melted butter and process for 1
minute. Pour the batter into a liquid glass measure with a spout. Chill the
batter for 20 minutes.
2. Preheat the oven to 350 F. Line 36 mini-muffin cups with
paper petit four cups.
3. Slice the remaining 5 apricot halves lengthwise into 1/4
inch strips. Pour the batter into the paper muffin cups, filling them to 1/8
inch from the tops. Arrange an apricot slice on top of each.
4. Bake the cakes for 30-35 minutes, until they are golden and
a toothpick inserted in the center comes out clean. Let cool in the pan on a
wire rack. Repeat with the remaining batter. Store in an airtight container at
room temperature for up to a week.
From Simply Sensational Desserts by François Payard
