Step 1 Heat the oven to 350 degrees. Grease 12 (3-ounce) ramekins.
Step 2 Cream together the butter, almond paste and sugar until light and fluffy, 3 to 5 minutes. Add the extract, then add the eggs, one at a time, beating until each is fully incorporated. Fold in the sifted flour.
Step 3Divide the mixture among the ramekins, filling each two-thirds full.
Step 4Place the ramekins on a baking sheet (this may need to be done in batches), and bake until the cakes are set and a knife or toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool the cakes, still in the ramekins, on a rack.
Step 5Before serving, remove the cakes from the ramekins and top each cake with a little glaze and a sprinkling of toasted sliced almonds. Place each cake on a serving plate and garnish with the rosemary syrup.