Instruction

• Shells ▢ Combine the flour and powdered sugar in a food processor
• Add the butter and pulse until it's evenly distributed
• Add the egg and pulse until the dough comes together
• ▢ Roll out the dough on a floured surface
• Cut the dough in circles with a large mug
• Press the circles down into a greased muffin pan
• Put the pan of shells in the fridge while you prepare the almond filling
• Almond filling ▢ Preheat oven to 355°F (180°C)
• ▢ Whisk the egg and powdered sugar together until thick and airy
• Melt the butter and stir it into the egg mixture
• Stir in the vanilla, flour, and almond extract
• Stir in the almond flour
• ▢ Pipe or spoon the almond filling onto the shells, filling the shells about 3/4 full
• ▢ Bake the mazariner for 20 – 25 minutes, until light golden brown
• Cool on a wire rack
• Glaze ▢ Mix together the powdered sugar and liquid until you get a spreadable glaze
• Spread the glaze on top of the mazariner and if you wish, decorate with sprinkles, or anything you like