Mini Christmas Amaretto and Marzipan Cakes
ready in 50 min.
- ¼ cup Amaretti biscuits (almond cookies) finely crushed
- ¼ cup almond paste
- 2 cups all-purpose flour
- 1 ½ teaspoons Baking powder
- 1 teaspoon baking soda
- 1 egg
- ¼ cup sunflower oil
- 6 tablespoons liquid honey
- ⅔ cup Sour cream
- ⅜ cup Amaretto
Position oven rack in the middle of the oven. Preheat oven to 350º F. Line a muffin pan with 24 paper mini-cupcake liners.
Using a rolling pin; finely crush the amaretti cookies (placing them in a plastic storage bag first works well). Chop the almond paste into small pieces. In a large bowl, combine cookies, almond paste, flour, baking powder, and baking soda. In a separate bowl, lightly whisk the egg, add oil, honey, sour cream and Amaretto and mix well. Combine the egg mixture and the dry ingredients, mixing until incorporated and just moist.
Divide the batter evenly among the 24 paper baking liners. Bake for 13 to 15 minutes, or until a wooden toothpick inserted into the center of the muffin comes out clean. Allow to cool in the pan on a wire rack for 10 minutes. Remove muffins from pan and cool completely before decorating.
Melt the chocolate in the top part of a double boiler. Brush each muffin with melted chocolate and let set.
Combine confectioners' sugar and marzipan; knead in a few drops of green food coloring. Roll marzipan out between two layers of plastic wrap. Cut out 24 mini fir trees. Arrange trees on top of frosted muffins. Decorate with dragêes. Serve.