INGREDIENTS

INSTRUCTIONS

Recipe by: Military Lifestyles-11/12/93 Preheat oven to 325~. Line baking
pans with parchment or waxed paper. Cream butter and broken-up almond paste
with sugar in electric mixer. Add egg white and extract and blend. Add the
flour and blend well.  Cover bowl and refrigerate one hour or longer. Dust
rolling surface with confectioner' sugr. Use a generous teaspoon of doug
and roll into a 6-inch rope. Place on baking sheet and form into pretzel
shape.  Bake about 10 mintes; don't allow to color. Melt chocolate in a
double boiler over hot (not boiling) water. Stir to smooth. Dip half of
each pretzel in chocolate, then drain on wire rack with a pan underneath.
(Scrape chocolate drippings and re-use.) Store in airtight container.
Almond Paste.  Using the steel blade of the food processor, grind almonds
to a fine powder.  Add butter in chunks and process to blend. Add sugar;
process. Beat egg white stiff with a whisk or electric mixer, then drop
into almond paste.
Add extract.  Process just to blend ingredients. Store paste in an
airtight container in the refrigerator. Almond paste will "ripen" and
flavors will develop.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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