Recipes from Germany and Austria :: German and Austrian Desserts
1 lb. butter or butter-replacement 4 c. sifted flour 1/4 c. ice water 2 (8 ounce) cans or rolls almond paste 1 egg 1 c. sugar 1 egg white, slightly beaten Pastry: Cut butter or butter-replacement into flour with pastry blender in a large bowl. Sprinkle and distribute water over, one Tbsp. at a time. Mix with a fork until pastry holds together. Refrigerate overnight. Filling: Break almond paste into small pieces into a large bowl; add egg and sugar. Beat with electric mixer or knead by hand until well combined. Divide pastry and filling into 8 parts. Roll one pastry portion at a time into a 6 x 10-in. rectangle. (Refrigerate remaining pastry until ready to use.) Cut crosswise into 8 (1 1/2-in. wide) strips. Divide one portion almond filling into 8 even pieces, then shape each into a roll as thick as a pencil and 5-in. long. Place roll of almond filling on each pastry strip. Roll pastry around fillings to make 8 (6-in.) long cookies. Place on ungreased cookie sheet, then brush with slightly beaten egg white. Repeat until all is used. Bake at 400 degrees fahrenheit for 15 mins. or until light brown. Cool completely on racks. Store tightly covered.
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