ALMOND CAKELETS

1 cup (8 ounces) almond paste
1¼ cups sugar
1¼ cups butter, at room temperature
1 tablespoon vanilla extract
6 eggs, room temperature
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Preheat oven to 325º F. Grease and flour a 9-inch Springform pan or 14 "blossom" molds. Combine the almond paste and sugar in a food processor and pulse until blended. Add the butter and vanilla; pulse until well combined. Add the eggs, one at a time, and pulse until just combined. Do not over mix.
Sift together the flour, baking powder and salt. Add the dry ingredients to the almond mixture and pulse to blend.
Transfer the batter to the prepared pan. Place the pan on a baking sheet and bake for 1 to 1½ hours in the Springform, or 20-25 minutes in the single-serving molds, or until lightly golden on top. Adapted from a recipe by Amy Whitelaw, pastry chef of Left Bank. From Memories in the Baking.