Ingredients
Makes about 48 1 1/4-inch cakes
- 1/2 pound (2 sticks) unsalted butter, room temperature, plus melted butter for pans
- 1 cup sugar
- 1 pound almond paste
- 1 1/2 cups (about 6 large) eggs
- 1 cup all-purpose flour
- 1 teaspoon pure almond extract
- Pinch of salt
- 2/3 cup apricot jam
- 3 pounds pouring fondant
- Gold and violet food coloring
- 2 ounces white chocolate, melted and cooled, for garnish
Description
Martha Stewart
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