Mazarins are traditional cakes, which originally come from Sweden. It is not difficult to make and is great to have in the freezer.

shortcrust pastry:

400 g wheat flour
150 g icing sugar
200 g of butter
1 egg
Run everything together in a food processor or knead together by hand.
Line aluminum mazarine forms with shortcrust pastry and put them in the fridge for min. 30 minutes, while you make the filling.

Almond filling:

3 eggs
150 g icing sugar
100 g of butter
1 tsp vanilla extract
2 tablespoons of wheat flour
250 g ground almonds (or almond flour)
8 drops of almond essence
Beat eggs and icing sugar until light and airy eggnog. Stir in the rest of the ingredients and pour the mixture into a piping bag. Cut the tip off the bag and distribute the almond filling in the moulds.
Bake the mazarines on a baking tray, in the middle of the oven, at 180 degrees for 25 minutes. The cakes should be light on the surface when they are finished baking. Cool before applying the glaze.


250 g icing sugar
3 tablespoons of water
Stir the icing sugar and water together to make a thick glaze and spread it on top of each mazarin.
Mazarines will stay soft for a few days in the fridge, or you can freeze them without the glaze and put it on while the mazarines thaw.

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