There used to be a couple of Swedish bakeries back home, and they made almond tarts. A little smaller than a cupcake, they had a rich soft cookie like lining, that was filled with almond filling, but it was thick. I bought a can of almond paste once, but that didn’t work. I have 2 jars of almond butter. I wonder if I sweetened that, if it would make a good filling?
Actually, I faked a cherry-almond boat cake topped with chocolate ganache for a friend’s birthday (she and her husband love marzipan). I cubed a can of almond paste, beat it mercilessly with an egg or two (don’t remember—it just had to be spreadable for a 9 x 13), spread it on top of the crust (added only one egg and other ingredients to make a very dense bottom layer out of cherry cake mix), topped it and they loved it. (Made one for myself first and it was veru satisfactory considering the ingredients and slap-dash method—I have no idea what I’m doing but I get by.)
Wow—never thought of using almond butter—maybe with confectioner’s sugar and almond extract? I have a jar of cashew butter and thought of making those four-ingredient delicious cookies with it—one cup cashew butter, 1 cup sugar, one egg and 1/2 tsp. vanilla.