I know, Christmas has passed, but I wanted to share this recipe I made this year. For so many reasons I've never been much of a baker. Too little time when I worked, too much altitude where I live and too much of a temptation to have all those baked goodies lurking in my home!
A new addition, which will become a tradition, was a recipe for frangipane bites or mini tarts. These were made using almond paste and cake flour and each mini bite contained a "secret". You can "switch up" the secret ingredient with maybe a ginger chunk, chocolate chip or dried cranberries. For this trial I used dried apricots since they compliment the subtle almond flavor nicely. Try your hand at it! No need to wait for the holidays to make these.
Italian Frangipane Mini Tarts
1 stick or 8 oz. butter, softened
1/2 cup sugar
1/3 cup almond paste
1/3 cup cake flour
about 15 dried apricots
1/3 cup sliced almonds (for garnish)
sugar or decorator's sugar (for garnish)
You will place paper liners into 2 24 cup mini muffin trays. Combine all the ingredients from butter through flour in a food processor, blending until smooth. Fill each mini muffin cup only about 1/3 full. They will puff up. Snip the apricots up and press a piece into each cup. Sprinkle with a few sliced almonds and dust with sugar. Bake for 14-15 minute in a 350 degree oven. Cool and pop them in your mouth.