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.)
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
Separate filling into 7 parts.
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