Ingredients
1
7-ounce package almond paste, coarsely crumbled* (about 1 1/2 cups)
1/2
cup (1 stick) unsalted butter, room temperature
2
tbsp Tuaca** or Frangelico (hazelnut-flavored liqueur)
1/3
cup all purpose flour
6
tbsp frozen pineapple juice concentrate, thawed
Directions
2.
Preheat oven to 325°F. Butter six 3/4-cup custard cups or ramekins. Blend almond paste and sugar in processor until well blended. Using electric mixer, beat butter in medium bowl until smooth. Beat in almond paste mixture, then honey and Tuaca. Add eggs 1 at a time, blending well between additions. Whisk flour and salt in small bowl; mix into almond paste mixture. Divide batter among prepared cups. Bake until golden brown and tester inserted into center comes out clean, about 35 minutes. Cool slightly in cups. (Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 325°F oven for 10 minutes, if desired.)
4.
Whisk first 3 ingredients in medium bowl set over pan of barely simmering water until very thick, whisking constantly, about 7 minutes.
5.
Pour warm zabaglione over warm or room-temperature cakes, sprinkle with toasted almonds, and serve.
6.
*Available in the baking-products section of most supermarkets and at specialty foods stores.
7.
**A citrusy, vanilla-flavored Italian liqueur; available at specialty liquor stores.
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