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Crust 4 c. flour 1/2 tsp. salt 1 lb. butter 1 c. ice water 1/2 tsp. baking powder Cut butter and flour together. Add salt and baking powder. Then cut again, adding water slowly. Let stand overnight at room temperature. Roll out dough into 18x5-inch strips, 1/4-inch thick. Put one part of filling in a long rope onto the center of a dough strip. Fold each side toward the center and wrap ends. Put the rope, folded side down, on a cookie sheet. Brush with egg white, sprinkle with sugar, and prick with fork. Bake at 425 degrees for 25 minutes. (Watch - it may burn.) Filling 1 lb. almond paste 2 c. sugar 2 whole eggs plus 1 yolk 1 tsp. almond flavoring Cut almond paste and sugar together. Mix in the eggs, yolk, and almond flavoring. Separate filling into 7 parts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |