Tender almond cake surrounds a raspberry filling in this playful riff on classic linzer torte.
How to Make It
Step 1
Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups; coat liners lightly with cooking spray.
Step 2
Weigh or lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a bowl, stirring with a whisk.
Step 3
Place almond paste and sugar in a bowl; beat with a mixer at medium-low speed until mixture resembles sand (about 3 minutes). Add butter and vanilla; beat 2 minutes or until well combined. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture; mix well after each addition.
Step 4
Spoon half of batter into muffin cups. Top each with 1 teaspoon jam; divide remaining batter over jam. Sprinkle nuts over batter. Bake at 425° for 5 minutes. Reduce oven temperature to 375°. Bake at 375° an additional 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan; place on a wire rack.