Directions

1. Preheat oven to 375°. Butter a 12-count muffin tin.

2. Add grated almond paste, butter, flour, sugar, baking powder, lemon zest, and salt to a food processor fitted with a metal blade. Pulse butter and almond paste until the size of small peas.

3. In a medium bowl, beat the milk with the eggs. Add the flour mixture and dried cranberries. Stir gently until ingredients are incorporated (over-beating will make a tough muffin).

4. Scoop batter into muffin tins, sprinkle tops with sliced almonds, and bake for 28 to 30 minutes or until tops are rounded and muffins are golden. Cool in pans a few minutes, and then transfer to a wire rack to finish cooling.