A recipe for juicy Norwegian Christmas cakes found on mills.no
Mazarins are traditionally made with shortcrust pastry filled with almond paste and topped with white glaze, but there are many different variations with different fillings. They are baked in small oval tart moulds. A portion of the recipe makes about 25 cakes.
100 g [3,5 oz] margarine
3 dl [0,6 pt] flour
1/2 teaspoon baking powder
1/2 egg, whipped
100 g [3,5 oz] peeled, ground almonds
1.5 dl [0,3 pt] cream
1 dl [0,2 pt] sugar
2 eggs, large
This is what you do
 Cut 100 g / 3,5 oz margarine into cubes. Crumble margarine, flour and baking powder with your fingers. Add sugar and whipped egg. Work the dough quickly together. Wrap the dough in plastic and leave it in the refrigerator for about 2 hours.
 Stir together peeled, ground almonds, cream, sugar and eggs.
 Roll out the dough thinly and punch out round cakes that fit the tart moulds.
 Press the dough into the moulds and add the filling.
 Bake the cakes in the oven at 200 C / 390 F on the bottom shelf for about 15 minutes. When cold, top with white glaze.
 The cakes stay fresh for about a week in a tight tin, and they freeze well too.