INGREDIENTS

INSTRUCTIONS

1997    
Almond filling: Beat the almond paste, butter, and sugar well in a
small bowl until smooth and well-blended. Set aside.  Roll pastry on
floured surface to 2 20" x 15" rectangles. Trim edges  evenly. With a
sharp knife cut into 12 5" squares. Spoon filling onto  center of each
square, dividing evenly. Spread filling slightly  parallel to one edge;
brush edges lightly with egg; then fold  opposite edges over ; press
edges together to seal. Make 4 or 5 slits  in sealed edge; place on
cooky sheet, curving pastries slightly to  resemble a cocks comb. Let
rise in warm place until double in bulk,  about 30 minutes. Brush with
egg; sprinkle generously with sugar.  Place in hot oven (400ø); lower
heat immediately to 350øf. Bake 20  minutes or until puffed and golden
brwown. Remove to wire rack and  cool.  Recipe by: Family Circle
Magazine February 1974 Posted to MC-Recipe  Digest V1 #561 by Dianne
Larson Ward <dianne@olynet.com> on Apr 10,

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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 25.7mg
Sodium: 7.3mg
Potassium: 36.6mg
Carbohydrates: 8.9g
Fiber: <1g
Sugar: 7.8g
Protein: 1.4g