Swedish Almond Mazarines
Indulge in the delightful taste of these classic Swedish Almond Mazarines, a cherished pastry that has stood the test of time. With a slightly crunchy shell and an irresistibly moist, almond-flavored filling, these delectable mini cupcakes are a perfect treat for any occasion. My mother's original recipe has been lovingly adapted to enhance its flavor and texture, resulting in a rich and satisfying dessert. While they are undeniably rich and indulgent, the blissful combination of buttery goodness and almond sweetness makes them an unforgettable masterpiece that you'll want to share with friends and family—or savor all to yourself!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter
8 ounces (softened)
Sugar
1/2 cup (granulated)
Egg Yolk
1 (beaten)
Flour
1 5/8 cups (sifted)
Almond Paste
7 ounces (crumbled)
Eggs
3 (beaten)
Vanilla Extract
1/4 teaspoon (pure)
Powdered Sugar
2 cups (sifted)
Water
3 tablespoons (room temperature)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the basic pastry dough: In a mixing bowl, cream together 4 ounces of softened butter and 1/3 cup of sugar until light and fluffy. Add in 1 egg yolk and mix well.
3
Gradually sift in 1 1/3 cups of flour, using your hands to work the dough until it is well blended and smooth. It will be a bit messy, so don't be shy!
4
Break the dough into 14-16 equal pieces and press each piece into the bottom and sides of a greased muffin tin to create a little shell for the filling.
5
Next, prepare the Mazariner filling: In a separate bowl, beat together 4 ounces of softened butter, 1/4 cup of sugar, and 7 ounces of almond paste until the mixture is creamy and free from lumps.
6
Add 3 eggs one at a time, mixing well after each addition. Gradually sift in 1/4 cup of flour and blend until the batter is smooth. Finally, add 1/4 teaspoon of vanilla extract and mix thoroughly.
7
Spoon the almond filling into the prepared pastry shells, filling them about 3/4 full.
8
Bake in the preheated oven for approximately 28 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Let cool for about 10 minutes before gently unmolding them from the muffin tin.
9
While cooling, prepare the frosting: In a bowl, mix 2 cups of sifted powdered sugar with 3 tablespoons of water until you have a smooth consistency; ensure it is not too runny.
10
Spread the icing over the warm Mazarines to create a light, opaque glaze. Allow the glaze a few minutes to set before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Swedish Almond Mazarines?
Swedish Almond Mazarines are a classic Swedish pastry featuring a slightly crunchy shell and a moist, almond-flavored filling, often prepared in the style of mini cupcakes.
What is the texture of the Mazarine shell?
The pastry shell is described as having a slightly crunchy texture that complements the soft filling.
What does the almond filling taste like?
The filling is irresistibly moist, rich, and features a distinct almond sweetness combined with buttery goodness.
What temperature should I set my oven to?
You should preheat your oven to 350°F (175°C) before baking the pastries.
How much butter is needed for the pastry dough?
The basic pastry dough requires 4 ounces of softened butter.
How much sugar goes into the pastry shell?
You should cream 1/3 cup of sugar with the butter when preparing the pastry dough.
How many egg yolks are used in the dough?
The recipe calls for 1 egg yolk to be mixed into the creamed butter and sugar for the pastry.
How much flour is required for the dough?
You should gradually sift in 1 1/3 cups of flour to create the pastry dough.
Is it normal for the dough to be messy to handle?
Yes, the recipe notes that working the dough with your hands can be a bit messy while you ensure it is well blended and smooth.
How many pieces should the dough be divided into?
The dough should be broken into 14 to 16 equal pieces to form the individual pastry shells.
What equipment is used to shape the Mazarines?
The pastry pieces should be pressed into the bottom and sides of a greased muffin tin.
How much butter is used in the Mazariner filling?
The filling requires 4 ounces of softened butter, separate from the butter used in the dough.
How much sugar is added to the filling?
You should beat 1/4 cup of sugar into the filling mixture.
How much almond paste is needed?
The filling calls for 7 ounces of almond paste to be beaten until creamy.
What is the key to a good filling consistency?
The butter, sugar, and almond paste should be beaten until the mixture is creamy and entirely free from lumps.
How many eggs are required for the filling?
The recipe requires 3 eggs for the almond filling.
How should the eggs be added to the filling?
The eggs should be added one at a time, mixing well after each addition to ensure a smooth batter.
Is flour used in the filling as well?
Yes, 1/4 cup of flour is sifted into the filling batter and blended until smooth.
What type of vanilla is used in this recipe?
The recipe recommends using 1/4 teaspoon of pure vanilla extract for the filling.
How much should I fill the pastry shells?
The almond filling should be spooned into the prepared pastry shells until they are about 3/4 full.
What is the approximate baking time?
The Mazarines should be baked for approximately 28 minutes.
How do I know when they are finished baking?
They are done when the tops turn golden brown and a toothpick inserted into the center comes out clean.
How long should they cool before unmolding?
Let the pastries cool in the muffin tin for about 10 minutes before gently removing them.
What ingredients make up the frosting?
The frosting consists of 2 cups of sifted powdered sugar mixed with 3 tablespoons of water.
What consistency should the icing have?
The icing should be smooth and opaque, ensuring it is not too runny so it can set properly.
When should the icing be applied?
Spread the icing over the Mazarines while they are still warm to create a light glaze.
Is this a traditional recipe?
Yes, this is an adaptation of the creator's mother's original recipe for this cherished Swedish pastry.
Are these pastries considered rich?
Yes, they are described as an undeniably rich and indulgent dessert masterpiece.
Should the flour be sifted?
Yes, the recipe specifies sifting the flour for both the pastry dough and the filling for better texture.
What is the appearance of the final glaze?
The icing results in a light, opaque glaze that takes a few minutes to set before serving.