Ingredients

• 1/4 cup powdered sugar
• 13 ounces almond paste or marzipan
• 1 tablespoon tangerine or orange marmalade or apricot jam
• 1 tangerine, sectioned and rind grated
• 3 eggs
• 1 egg yolk
• 1/4 cup flour
• 7 tablespoons unsalted butter, melted

Instructions

1. Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth. Mix in the eggs 1 at a time, adding the single yolk last. Add the flour and mix on low speed. Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full. Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar. Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.