Carole Ann Sell of Visalia, CA, contributed this recipe for a ‘Marsipantårta’ — most Swedes will recognize this as a torte based on the mazarin, a type of pastry with a history going back to the 17th century in Sweden, a staple at every konditori and bakery.The ingredients could not be more enticing. We recently tried the recipe and yes, it's as good as any mazarin you can get at a Swedish konditori.
In her own words:

One of my favorite rememberances of visiting Sweden is sampling those delicate "Marzipan Torte" pastries. You know the ones, those delicious almond delicacies with the tender crust and oh-so-good almond filling and glaze, sold in the tiny tart pans.

I am happy to say I have found a recipe to make them here in America. Every time I bring them to an event I get wonderful comments like, "Oh that dessert is so Swedish." Here is the recipe so you can bring back the memories of Sweden yourself.

Marzipan Torte (Marsipantårta)
5 Tablespoons sugar
1-1/2 cups flour
1/2 cup butter or margarine
Mix with fork then add 1 egg yolk.
Compress mixture with your hands to form a smooth ball. Press in a 9-inch cake pan with removable bottom pressing dough up about 1-inch on pan sides.

1 pkg (7 oz) almond paste
2 Tablespoons each sugar and flour
2 eggs plus 1 egg white
1/4 teaspoon almond extract
Break almond paste into small pieces and whirl in food processor until it looks like coarse sand. Beat smoothly in bowl with sugar and flour then add eggs. Beat well, add extract. Pour in pastry shell.
Bake at 325° F for 45-60 minutes or until golden. Cool 5 minutes.
Spread with glaze: ½ cup powdered sugar and 1 Tablespoon milk

Carole Ann Sell