" Delightful little cakes great for an afternoon tea or coffee break! "

Ingredients:
 
  13 ounces almond paste or marzipan
  1 tablespoon E. Waldo Ward Tangerine Marmalade
  1 tangerine, sectioned and rind grated
  3 eggs
  1 egg yolk
  1/4 cup flour
  7 tablespoons unsalted butter, melted
  1/4 cup powdered sugar  

Directions:

1 Arrange 50 mini muffin paper cups on a sheet pan.

2 In a mixer fitted with a paddle attachment, combine the almond paste, marmalade and tangerine rind until smooth.

3 Mix in the eggs one at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended.

4 Fill a pastry bag with the batter and pipe into the cups filing each 3/4 full. Place 1/4 of a tangerine section with the cut side facing up on each teacake and sprinkle them all liberally with powdered sugar.

5 Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minutes. Cool and serve at room temperature in their papers.

Makes 50 teacakes