Mazarines — Scandinavian Almond Tartlets

Delicate Norwegian pastries with a crispy shortbread shell and airy almond filling. Perfect with coffee or tea — a true Scandinavian classic.

Ingredients

• 3 cup Wheat flour
• 1.3 cup Powdered sugar
• 200 g Butter
• 1 pcs Egg
• 3 pcs Egg
• 1.3 cup Powdered sugar
• 100 g Butter
• 2 tsp Vanilla extract
• 2 tbsp Wheat flour
• 2 cup Almond flour
• 1 tsp Almond extract
• 2 cup Powdered sugar
• 3 tbsp Heavy cream
• 0.25 tsp Almond extract

Instructions

1. Combine flour and powdered sugar in a food processor. Add butter and pulse until the butter is evenly distributed. Add one egg and process until the dough comes together in a single mass.
2. Roll out the dough on a flour-dusted surface. Cut out circles using a large cup or glass. Carefully press each circle into a greased muffin tin, forming a shell. Place the tin in the refrigerator while you prepare the filling.
3. Preheat the oven to 180°C. Whisk three eggs with powdered sugar until fluffy and pale. Melt the butter and fold it into the egg mixture. Add vanilla extract, flour, and almond extract. Finally, add almond flour and stir until smooth.
4. Fill the tartlet shells with the almond filling using a piping bag or spoon, filling them about 3/4 full. Bake in the preheated oven for 20–25 minutes until the filling turns light golden.
5. Cool the mazarines on a wire rack until completely cooled.
6. Mix powdered sugar, heavy cream, and almond extract until you have a smooth glaze. Spread the glaze over the tops of the cooled mazarines. Decorate with sprinkles or other toppings as desired.