| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 45 min |
| Cook: | 10 min |
| Yield: | 100 pieces |
Ingredients
- 1 3/4 cups plus 2 tablespoons almond paste
- 5 eggs
- 1/2 cup cocoa powder
- 9 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees F.
- Using a stand mixer with a paddle, mix the almond paste. Gradually add the eggs one at a time. Add the cocoa powder and mix until combined. Warm the melted butter and add it to the mixture until completely combined. Butter and flour mini muffin tins or flexipan molds, however, if you prefer, you can use paper liners for the muffin tin. Fill each cavity 1/8-inch from the top. Bake for 8 minutes being careful not to overbake or they will be too dry.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 273 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 13 g |
| Protein | 6 g |
| Cholesterol | 90 mg |
| Sodium | 31 mg |
Reviews
So easy and so good! If you love the taste of almonds try this recipe! I used mini muffin liners so there was little cleanup. I wanted to toss chocolate chips on top of the muffins but I didn’t have any. I think these would be good frosted too, but delicious as is.