Pineapple Tea Cakes With Thomas

Directions

1. Heat oven to 350 degrees. Butter 48 petit-four molds or possibly mini-muffin pans, and place on a baking pan. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine almond paste and apricot puree on low speed. Gradually add in Large eggs and egg yolks. Mix to combine. Scrape down sides of bowl. Add in flour, and mix to combine. Add in melted butter; mix till batter is smooth and uniform.
2. Using a pastry bag fitted with a coupler, pipe batter into petit-four molds or possibly minimuffin pans, filling them 3/4 full. Top each with a piece of pineapple, and bake till light golden, 15 to 20 min. Transfer to a wire rack to cold for 10 min. Remove tea cakes from molds, and return to wire rack to cold completely. Before serving, sprinkle tea cakes with confectioners' sugar.
3. This recipe yields about 4 dozen.