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Mazariner
Makes about 20

150 grams flour (approx. 1 cup)
50 grams sugar (approx. 1/4 cup)
100 grams butter (approx. 7 tablespoons)
1 small egg yolk or 1/2 lightly beaten egg

50 grams butter
150 grams almond paste
2 eggs
3 tablespoons flour
1/2 teaspoon baking powder

2 deciliters powdered sugar (approx. 7/8 cup)
about 2 tablespoons water

Place flour and sugar on work surface. Make an indentation in the
top, and put cut up butter in it. Add the beaten egg and work the
butter into the dough with your fingertips. Chill for several
hours.

Preheat oven to 375F. Grease small tart tins. Roll out the dough
and cover the surface of each tin with dough. Stir softened butter
until smooth, then add almond paste and each egg separately. Stir
in flour and baking powder. Divide filling between tarts.

Bake tarts on a cookie sheet in the lower part of the oven for
about 15 minutes. Let cool.

Sift the sugar for the glaze, then stir in water gradually until
glaze is smooth and shiny. Spread thinly on cooled cookies.

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