Almond Cake Pops

Ingredients

1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
1 cup granulated sugar
2 sticks (1 cup) unsalted butter, room temperature
4 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1/2 cup slivered almonds, toasted and chopped
3/4 cup white (vanilla or almond) icing
2-6 oz packages white chocolate melting wafers
Lollipop sticks
Optional: colored decorations, such as sprinkles, nonpareils or melted colored chocolates

These pretty pops will delight young and old alike. Odense Almond Paste is the magic ingredient that sets these pops apart from the rest!

20 minutes to assemble
50-60 minutes to bake
2 hours to chill balls
Time to decorate depends on decorations

50 cake pops

Preheat the oven to 325°F. Grease and flour Bundt pan.
Using an electric mixer, beat Almond Paste (grated using large hole side of a box grater), sugar and butter until very well mixed. Add eggs one at a time, beating between each addition. Beat on high until light and fluffy.
Sift the flour with the baking powder and add to batter alternately with milk. Beat on low until just combined and smooth. Do not over-mix, or cake will be tough.
Pour batter into Bundt pan and bake 50-60 minutes or until toothpick inserted near middle pulls out clean. Cool cake in pan, on wire rack for 5 minutes. Invert onto wire rack and finish cooling completely before crumbling cake.
Crumble cake into a large bowl. Add chopped almonds and icing. Mix well and scoop one tablespoon size balls onto cookie sheet. This is where the cookie scoop works wonders! Roll into balls and chill 2 hours or more.
Melt chocolates in glass container in microwave according to package directions. Make a hole in the cake pops (with the lollipop stick) about 1/2 way into pops. Dip lollipop stick into melted chocolate and push into cake pop hole. Let set about 10 minutes. Dip cake pops into melted white chocolate and carefully lift out. Gently tap stick on side of glass to help remove excess chocolate.
Set cake pops into Styrofoam block to dry. While pop is still tacky sprinkle top with colored sprinkles or nonpareils. Let white chocolate dry completely before decorating with colored chocolates.