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Bite-Size Almond Cakes (Amandinas)

Bite-Size Almond Cakes (Amandinas)

Shirl Gard
This is such an easy recipe to make in a food processor. It's a simple recipe, really, wtih only five ingredients in the Basic Recipe. The original version of this recipe was the Variation #1 below, with the raspberries: Raspberry Amandinas. I've given two other variarions here: one for Chocolate Amandinas, and one for Coconute Pineapple Amandinas. There are other reasons to like this recipes besides how easy they are to make: the little cakes are very moist and tasty, and by happenstance, gluten-free, since the main ingredient is almond paste with no flour. Also, they just invite creativity when it comes to decorating them, with limitless possibilities.

YIELD: ABOUT 500g BATTER

30-34 BITE-SIZE CAKES (15g EACH)

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Ingredients
  


  • BASIC RECIPE FOR BITE-SIZE ALMOND CAKES: AMANDINAS

  • 250 grams almond paste 1 1/4 - 7-ounce (198g packages Odense almond paste)
  • 130 grams eggs 2 large + 1 white
  • 75 grams butter 5 Tablespoons
  • 10 grams honey 1 1/2 teaspoons
  • 75 grams mini chocolate chips Ghiradelli (1/4 cup + 2 Tablespoons)

  • 540 grams = Total 19 oz 1# 3 oz

Instructions
 

  • SET UP mini muffin pans on sheet pans. Line with mini muffin papers (or brown or white #5 glassine candy cups). Note: mini muffin pans come in different sizes; use pans with the smallest cups you can find for this recipe.
  • MIXING PROCEDURE: PROCESS all ingredients except chocolate chips in food processor: Start with almond paste and add a little bit of the eggs and process until smooth and lump free before adding the rest of the ingredients. This is a standard procedure any time you are working with almond paste. Add balance of eggs, butter, and honey. Process 2 to 3 minutes until batter is very smooth.
  • TRANSFER batter to a small bowl and refrigerate at least an hour before folding in the chocolate chips with a rubber spatula. It is important to have cool batter before folding in chocolate chips or they will melt and turn the batter dark.
  • SPRAY the paper cups with a non-stick spray (Pam with flour) before filling. This is very important to prevent cakes from sticking to the papers. Spray one cup at a time, holding it in place with one hand while you spray with the other.
  • PIPE (1/4" plain tip) OR SCOOP WITH A #70 SCOOP (About one tablespoon): If piping, fill to within 1/4" of the top of the paper cups.
  • BAKE @ 400° F (204° C) for 10 minutes, rotate pans, and turn oven down to 375° F (190° C). Bake another 5 to 8 minutes: total baking time 15 - 18 minutes, depending on the size of your mini muffin pans. When done, the almond cakes should be puffed and a light golden brown, not dark, and a wooden skewer should test clean. If making the chocolate version, take the cakes out of the oven a couple of minutes before the other versions, when a few moist crumbs stick to the skewer, like testing brownies.
  • COOL before decorating.
  • VARIATION #1: RASPBERRY BITE-SIZE ALMOND CAKES (RASPBERRY AMANDINAS) - Use the Basic Recipe as written above. To decorate, you will need fresh raspberries, raspberry jam or preserves (I like Bonne Maman Raspberry Preserves), and powdered sugar in a shaker. First dust the tops of the cakes with powdered sugar. Set the raspberries on the counter (stem-side down) and also dust the raspberries with powderd sugar. Using the tip of a teaspoon, place a small dollop of raspberry jam in the center of each cake. Press a raspberry (stem-end down) in the center of the jam allowing it to ooze out around the berry just a little bit.
  • VARIATION #2: CHOCOLATE BITE-SIZE ALMOND CAKES (CHOCOLATE AMANDINAS) - For the chocolate version, make the Basic Recipe but substitute Chocolate Almond Paste (Odense) for the regular almond paste and add 60g (4 - 15 oz squares) melted bittersweet chocolate to the mixed batter in the food processor. Pulse in until well blended. Garnish the tops with melted chocolate or ganache and Callebaut Crispearls (any color combination you like).
  • VARIATION #3: COCONUT PINEAPPLE BITE-SIZE ALMOND CAKES (COCONUT PINEAPPLE AMANDINAS) - Omit the chocolate chips from the Basic Recipe and add 45g (1/4 cup + 2 Tablespoons) Angel Flake Coconut to the finished batter. Place a chunk of fresh pineapple (or use canned and drained pineapple chunks) on top of each cake before baking. When baked, the pineapple will sink into the cake, so dust the edges of the cakes with powdered sugar when cool.

Notes

This recipe adapted from Ecole Lenôtre Class - Les Petits Fours n° 2; Plaisir, France (near Versailles) (1996).
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