Spread the dried fruit mixture over
the dough, then repeat with the almond
paste. Sprinkle with 2 tablespoons sugar.
Starting at the short end, roll up the
dough to form a log. Using kitchen shears
or a sharp, serrated knife, slice the dough
into 12 equal pieces and place them in
the prepared muffin cups. Cover loosely
with plastic wrap and let rest at room
temperature for about 45 minutes.
Preheat the oven to 350°. In a small
bowl, combine the remaining 2 tablespoons
sugar with the almonds, cinnamon and
melted butter. Sprinkle the almond mixture
evenly over the muffins and bake until the
tops are lightly golden and the dough feels
set when touched, 30 to 35 minutes. Let
cool for 5 minutes before removing them
from the pan.
