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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Almonds, oh great! Make ahead of time. Cooling time is 2 hours. Ingredients:
1/4 cup butter, softened |
1/4 cup powdered sugar |
1 (3 1/2 ounce) package almond paste |
2 egg yolks |
2 teaspoons freshly grated lemon peel (optional) |
1/2 teaspoon almond extract or 1 -2 tablespoon amaretto liqueur |
1/4 cup sugar |
2 sheets frozen puff pastry |
Directions:
1. Combine all ingredients except 1/4 cup sugar, and puff pastry, in small bowl.
2. Beat at low speed, scraping bowl often, until well mixed; set aside.
3. Sprinkle about 1 tablespoon sugar on surface of pastry cloth.
4. Unfold 1 sheet puff pastry on sugared surface with about 1 tablespoon sugar.
5. Roll puff pastry sheet to 12 square.
6. Cut square into 2 (12x6 ) rectangles.
7. Spread 1/4 (about 3 tablespoons) almond paste mixture on each rectangle.
8. Working with one(12x6 )rectangle at a time, fold 1/2 of both 12 sides in toward center of pastry.
9. Continue folding both 12 sides. 1/2 at a time until 12 sides meet in center.
10. Fold one 12 side on top of each other 12 side; tightly press layers together.
11. Repeat with remaining 12x6 rectangle.
12. Repeat with remaining sheet of pastry.
13. Wrap each pastry roll in plastic food wrap; refrigerate at least 2 hours.
14. Heat oven to 400ºF.
15. Cut pastry rolls into 1/2 slices.
16. Place 2 apart onto greased or parchment-lined baking sheets.
17. Bake for 7-11 minutes or until lightly browned.
18. Immediately remove from baking sheets.
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