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5 oz. almond paste
1/2 c. soft butter
3/4 c. sugar
2 eggs
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. almond extract
2 c. flour
1 c. plain yogurt
Raspberry preserves

Preheat oven to 350 degrees. Use foil muffin cups.

Cut almond paste in 16 pieces and pat into a flat round disk (1 to 1 1/2 inches). Beat butter; add sugar, then add eggs one at a time. Then mix in baking soda, baking powder and almond extract. Fold in flour and yogurt until well blended.

Spoon 2 tablespoons into each cup, then add 1 teaspoon raspberry preserves in center. Top with almond paste, then top with 2 tablespoons batter. Bake 25-30 minutes.

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