Mazarin with raspberry

Raspberry jam
200 g raspberries
100 g Dansukker Jam Sugar

Shortcrust pastry
150 g butter at room temperature
90 g Dansukker Icing Sugar
180 g plain flour
1 egg yolk

Almond filling
260 g ground almonds
140 g Dansukker Light Muscovado Sugar
110 g butter at room temperature
3 eggs
3-4 bitter almonds

Icing
360 g Dansukker Icing Sugar
about 2-3 tbsp water
a few drops of syrup from the raspberry jam

Start by making the raspberry jam. Wash and pick over the raspberries. Mix them with the jam sugar in a saucepan and boil for 4-5 minutes. Skim off any foam and pour into a warm, sterilised jar. Put the lid on the jar and store it in a cool place.

Make the shortcrust pastry. Quickly mix all the ingredients together in a food processor or by hand. Let the dough rest in the fridge for about 30 minutes.

Preheat the oven to 175°C and make the filling. Mix together the ground almonds, sugar and butter. Now add the eggs, one at a time, and beat to form a smooth batter. Grate the bitter almonds.

Divide the pastry into 20 pieces each weighing around 20 g. Press the pieces into aluminium foil or steel mazarin moulds and cover the base with around 1 tsp of jam and around 1 tbsp of filling. Put the moulds on a baking sheet.

Bake in the centre of the oven for around 17-20 minutes. Leave to cool. Turn the mazarins upside down on a piece of baking paper and put the tray over them to make sure that they become flat. 

Prepare the icing. Stir together the icing sugar, water and a little juice from the raspberry jam. Spread the icing on top of the mazarins when they are completely cold.

Tip!
Light muscovado cane sugar gives the mazarins a fuller flavour with a hint of caramel.

Tip!
You can make your own ground almonds. Blanch and peel the almonds. Blitz them in a blender or grind them in a nut grinder.