Name: Almond Cakes
Cook time: 15 min
Total time: 35 min
Yield: Makes 12 individual cakes
Ingredients: 3 tablespoons unsalted butter, softened, plus 1/2 tablespoon, melted; 3 tablespoons all-purpose flour plus additional for dusting molds; 1/8 teaspoon salt; 1/4 cup granulated sugar; 2 tablespoons almond paste (not marzipan; 1 ounce); 1/4 teaspoon pure vanilla extract; 1 large egg; Confectioners sugar for dusting; 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups

An homage to Denmark's sublime almond pastries, these delicate little cakes provide a nice hit of almond to complement the licorice pudding ; they're also a lovely nibble on their own with a cup of tea.

Cooks' note:

Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.

Recipe notes

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