A recipe for juicy small cakes found on mills.no
Mazarins are traditionally made with shortcrust pastry and filled with almond filling and topped with white glaze, but there are many different variations with different fillings. They are usually made in small oval tart moulds.
Will make about 25 cakes.
100 g [3,5 oz] margarine or butter
3 dl [0,6 pt] flour
1/2 teaspoon baking powder
1/2 egg, whipped
100 [3,5 pt] of peeled, ground almonds
1 1/2 dl [0,3 pt] cream
1 dl [0,2 pt] sugar
2 large eggs
This is what you do
 Cut the margarine/butter into cubes. Crumble it, flour and baking powder. Add sugar and whipped egg. Work the dough quickly together. Wrap the dough in plastic and leave it in a refrigerator for about 2 hours.
 Roll out the dough thinly and punch out round discs that will fit in small round or oval moulds. Press the dough into the moulds and fill them with the stirred filling.
 Bake the cakes in the oven at 200 C / 390 F on the bottom shelf in the oven for about 15 minutes. Cool on a grid an glaze with icing sugar glazing
 The cakes will keep for about a week in a tight tin, and they are also well suited for freezing.