Strawberry Mazarins - Jordgubbsmazariner

STRAWBERRY MAZARINS

Jordgubbsmazariner

16 mazarins

3½ oz butter

1.2 cup flour

0.2 cup sugar

1 egg

Filling:

5.3 oz almond paste

1 egg

some bitter almond essence

0.2 cup strawberry jam

8 whole strawberries

Preheat oven to 392F.

Mix together butter, flour and sugar to a crumbly batter. Add egg and work to a dough. Thumb it out in aluminum or paper pastry tins.

Grate the almond paste and mix with egg and almond essence. Stir in the jam and divide this in the tins. Split the strawberries and decorate with one half in each tin. Bake in the middle of the oven for 15 minutes.

Enjoy!

Bella

Lime Mazarins - Limemazariner

LIME MAZARINS

Limemazariner

8 mazarins

1.7 oz butter or margarine

0.6 cup flour

1½ tablespoons water

½ egg

Filling:

0.6 cup almonds, approx 3½ oz

grated zest from 1 lime fruit

0.2 cup liquid margarine

0.2 cup sugar

1 egg

8 aluminum pastry tins

Preheat oven to 392F.

Cut the fat in pieces and finely divide it in the flour. Add water and egg and shape to a dough roll. Leave to rest while you make the filling.

Scald, skin and grind the almonds. Grate the lime zest and mix the ingredients for the filling. Cut the dough roll in 8 pieces and thumb it out in the baking tins. Divide the filling and, if you wish, place a small shred of lime zest in each mazarin.

Bake in the middle of the oven until nicely colored for about 20 minutes.

Enjoy!

Bella

Plum Mazarins - Plommonmazariner

PLUM MAZARINS

Plommonmazariner

16 mazarins

Dough:

1.2 cup flour

4.4 oz butter

0.2 cup sugar

Filling:

10.6 oz almond paste

3½ oz butter

3 bitter almonds

3 eggs

2 tablespoons flour

6 to 8 plums

Decoration:

powdered sugar

Preheat oven to 392F.

Quickly chop together the flour, butter in pieces and sugar to a dough in a food processor. Take up the dough onto a floured surface and shape to a roll. Cut the roll in 16 pieces and thumb them into pastry tins with floured thumbs. Place the tins on a tray and cover with plastic foil. Leave in the fridge for 30 minutes. Transfer to a baking plate and pre-bake in the middle of the oven for about 5 minutes.

Filling:

Mix almond paste, room-tempered butter, bitter almonds, eggs and flour to a smooth mixture. Divide the filling in the pastry shells.

Split the plums and remove the stones. Cut them in thin wedges and push them into the filling. Bake in the middle of the oven for 12 to 15 minutes. Cool on a rack.

Sift with powdered sugar before serving.

Enjoy!

Bella

Orange Mazarins - Apelsinmazariner

ORANGE MAZARINS

Apelsinmazariner

24 mazarins

Shortcrust:

1.6 cups flour

0.2 cup sugar

7 oz cold butter

1 egg yolk

Filling:

0.8 cup sugar

0.4 cup scalded almonds

2.6 oz room-tempered butter

3 eggs

grated zest from 1 orange

2 teaspoons vanilla sugar

0.3 cup flour

1½ teaspoons baking powder

Icing:

1.2 cup powdered sugar

1 tablespoon fresh orange juice

2 tablespoons water

Preheat oven to 347F.

Shortcrust:

Mix flour, sugar, cold butter and egg yolk in a food processor and work until you have a ball of dough. Roll out to two rolls and cut each in 12 pieces. Thumb them down into aluminum pastry tins.

Filling:

Mix sugar and almonds until finely ground. Add butter, egg, orange zest, vanilla sugar and flour mixed with baking powder. Fill the tins with batter up to approx 2/3. Bake on a plate in the middle of the oven for about 20 minutes. Cool on a rack.

Icing:

Mix powdered sugar, orange juice and water to a smooth icing and heat on the stovetop to a temperature of 104F. Spread on the pastries when they're cold and decorate with candied orange peel if you wish (not necessary in my opinion).

Enjoy!

Bella