From: Chef Emily Luchetti, Farallon, San Francisco. Yield: 18 servings. Almond Board of California 5 oz. almond paste 1/3 cup granulated sugar 1/2 cup unsalted butter, softened 3 large eggs 1/2 cup cake flour 1/4 tsp. baking powder pinch of kosher salt Chocolate Ganache: 1/2 cup + 2 Tbsp. heavy cream 2 tsp. light corn syrup 6 oz. bittersweet chocolate, chopped Preheat oven to 350°F. Grease insides of 18 mini (1-7/8" ...
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