SHELLS:

1 quantity basic pastry dough

FILLING:

100 g (4 oz.) butter
1/2 dl (1/4 c.) sugar
225 g (8 oz.) almond paste
3 eggs
1/2 dl (1/4 c.) sifted all-purpose flour (25 g)

FROSTING:

2 dl (1 c.) powdered sugar
About 2 tbsp. water

Preheat oven to 175 c (350 degrees). Prepare the pastry dough. Shape the dough into a long log and cut in 18 pieces. Press each piece into a buttered muffin tin to coat the bottom and the side.

To make the filling, beat together the butter, sugar, and almond paste. When creamy and free from lumps, beat in the eggs, one at a time.

Stir in the flour. Blend well. Spoon the filling into the lined muffin tins. Bake for 20 to 25 minutes or until golden. Let cool for 5 minutes and gently unmold.

Stir the powdered sugar with water to make a thin glaze; spread on top of the pastries while still slightly warm. Or simply sift with powdered sugar. Serve the mazarins warm or at room temperature. Makes 18.

The most beloved Swedish pastry may be the almond flavored Mazarin.