Saturday, May 03, 2008



1 lb. butter
4 Cups all purpose flour
¾ Cup cold water
Few drops of white vinegar
Mix as you would for pie pastry


1 lb. almond paste
3 eggs- leaving out 1 egg white
2 cups of sugar
Juice and rind of 1 lemon

Mix all together

Divide each mixture into eights. Roll out 1/8 of pastry into long narrow strip. Use 1/8 of the filling and put into center of strip. Roll it up and seal well. Use left over egg white to paste strip shut. Prick or gnash it gently. Bake at 425 for 10 min., then at 350 for about 25 min. until lightly browned.

I divide the dough and wrap in wax paper and refrigerate it.
Keep the filling cold. I roll it first in my hands.
You’ll notice some filling always runs out while baking.

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