Line the bottom of the pan with a round of parchment paper In the bowl of a food processor, grind the almond flour and two sugars until properly mixed. Scatter the cubes of butter over the top ...

(You may not need all of the egg). Sprinkle the work top with icing sugar, turn out the almond paste and work lightly until smooth. Remove the paper from the cake. Take about half the almond paste ...

5. Immediately transfer mixture into the paper lined muffin pan and chill. Store almond butter cups in an air tight container along with paper cups, in the refrigerator for several weeks.