(make about 12 Curls)
½ generous cup (125 gr). unsalted butter, softened
1/7 cup (30 gr.) granulated sugar
1 cup (125 gr). all-purpose flour, sifted
1 or 2 tablespoons full fat milk (in order to soften)
2 teaspoons (10 gr.) almond paste (marzipan)
4 teaspoons plum jam (or use your favorite jam)
Preheat oven to 375° F. (190°). Place 12 paper liners in a mini-muffins mold 2 inches (5 cm.) in diameter. Combine butter and granulated sugar and blend until you obtain a soft and pale and cream. Add flour and mix until you end up with a soft dough, adding a little bit of milk, if necessary. Transfer the dough into a pastry bag with a large star nozzle. Press the dough in the paper liners, creating a spiral and leaving a hole in the center. Cut the almond paste into 12 small cubes and put one piece in each spiral center. Bake for 15 to 20 minutes, or until they turn golden brown. Let the curls cool on a wire rack. When cooled down, garnish with a spoonful of jam, which you previously softened by putting on low heat and adding just a little bit of water. Finally, sprinkle the spirals with the powdered sugar.