Recipe
Gradually add the eggs to give your ALMOND PASTE a more liquid consistency.
Beat your mixture until a ribbon forms.
Mix part of your beaten mixture with the melted butter, then combine the two parts together again.
Finish off by gently incorporating the flour and baking powder, which you have sifted together in advance.
BAKING: In a mold or ring at 160-180°C (320-355°F).