These little petit fours or tea cakes with an almond base are delightful little bites with a pineapple surprise inside.
Preheat your oven to 350ºF. If using mini paper muffin cups, arrange them on a baking sheet. If using a mini bundt mold, butter and flour each well, tapping off the excess.
Using an electric or stand mixer, beat the almond paste and the apricot preserve at medium speed until the mixture is smooth (see note). Beat in the eggs and egg yolk one at time, waiting until each one has been fully incorporated before adding the next. Add the flour next and use low speed to mix. Lastly, add the melted butter and mix until well-blended.
Use a pastry bag or a teaspoon to spoon and fill the muffin cups or bundt wells, filling only 3/4 cups full. Place a cube of pineapple in each well and sprinkle with powdered sugar before baking. (Before putting in the oven tap your baking sheet or mould lightly to fill in the wells.)
For the mini bundt molds bake for about 20 minutes and for the mini muffin cups, about 16 minutes until lightly golden brown. Unmold from the bundt pan and dust with powdered sugar if you wish.
Almond Paste: Don't worry if your almond paste resists getting completely smooth while mixing. Mash the largest chunks in the bowl with the back of a spoon and don't worry about it. The chunks bake out.
COPYRIGHT © 2010 - 2018 LEMONS + ANCHOVIES. ALL RIGHTS RESERVED.