Swedish Tea Cakes

1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup muffin tin or a 9-inch cake pan.

2. In a medium bowl, blend the zest and sugar together with your fingertips until the sugar is moist and aromatic. Add the eggs one at a time until well blended. Add in the salt and extracts. Use a rubber spatula to stir in the flour. Finally, fold in the melted butter.

3. Use an ice cream scoop or 1/3 cup measure to evenly distribute the batter into each muffin cup. Smooth the top with a rubber spatula. Scatter the sliced almonds over the top and sprinkle with a little coarse sugar.

4. Bake the cakes for 25 to 30 minutes, or until they are golden and a little crisp on the outside. Remove the pan from the oven and let the cake cool for 5 minutes, then turn them out onto a cooling rack.