ALMOND FILLING
FINISHING
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 (400°); lower heat
immediately to 350°f. 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, 1997
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