INGREDIENTS

INSTRUCTIONS

I saw a recipe for Dutch Letters here so had to add mine, which is a little
bit different. This is a great recipe someone gave me years ago on the
list. (Thanks again, Teasel!) They're very sweet, but very impressive, and
most folks just love them. I like to shape them into either the letters of
the people's names, or for whatever group or occasiont I'm serving them at.
N. B.: You must prepare the pastry and filling at least 24 hours before you
intend to bake the pastries.
~- Make the dough: . Sift together flour and baking powder. . Cut in butter
until mixture resembles cornmeal. . Add cold water. Mix until smooth and
consistency of pastry dough. . Cover and refrigerate overnight (or longer).
~- Make the filling: . Beat almond paste until smooth. . Add 2 cups of the
sugar. Continue mixing until smooth. (If possible, use a blender or food
processor for this step.) . Add the 3 whole eggs and the vanilla extract. .
Mix until thoroughly blended. . Cover and refrigerate overnight (or
longer).
~- Assemble and Bake: . When ready to bake the pastries, preheat oven to
400 degrees F. if making 14 pastries, or 425 degrees F. if making 8. .
Butter cookie sheets. Set aside. . Remove filling from refrigerator and
allow to come to room temperature. . Remove dough from refrigerator, and
divide into either 8 or 14 equal parts. . For each part:
~ Shape into a ball. - Roll into a very large rectangle. (The pastry should
be almost paper-thin. For 14 parts, this will be approximately 14 x 4.5
inches long ... For eight parts, it will be almost twice that size.) -
Divide filling into 8 or 14 portions (depending upon number of pastries
you're going to make.) - Drop small dollops of filling over pastry and
carefully and evenly spread with spatula. (Both filling and pastry will
tear easily.) - Roll up jelly roll fashion (beginning at long side.) If
pastry is too delicate, simply fold both sides up over filling. - Pinch
ends shut. - Shape into letter (or leave in one long strip). - Place seam
side down on greased cookie sheet. - Brush with slightly beaten egg whites.
~ Sprinkle sugar evenly over top of pastry. - Prick with fork every 2
inches to allow steam to escape. - Bake 25 - 30 minutes.
Yield: 8 - 14 pastries
NOTES: These can be made ahead and frozen either before or after baking.
Posted to EAT-L Digest  by Elizabeth McClenthen <irisheyessmiling@JUNO.COM>
on Feb 24, 1998

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