Preheat the oven to 175 C. Crumble the almondpaste by hand. In a bowl mix the almondpasta, cornstarch, sugar and the almondflour. Add the ricotta and egg and mix it all through until completely blended. Now carefully add the gooseberries.
Put the mixture into baking tins. Muffins forms work really well but use any form you like. Make sure you grease them properly before adding the mixture in!
Bake for about 15 minutes in the preheated oven. Leave to cool for 5 minutes, take them out of the tins and sprinkle with icing sugar to serve.