To make this irresistible cookie-like pastry that makes delightful accompaniment with coffee, roll out a rich butter pastry, cut into triangles, and then fill with a smooth almond paste filling.
Cakes and Pastries #17, Card 24
For the pastry
- 3/4 cup butter
- 1 1/2 cup all-purpose flour
- 1 egg
- 1/2 teaspoon vinegar
- 1 tablespoon ice water optional
For the filling
- 1 cup almond paste
- 2 tablespoons orange juice
- 1 tablespoon orange rind grated
- 1 egg white
For the glaze
- 1 egg yolk
- 2 tablespoons milk
Make the pastry
Cut butter into flour until butter is the size of split peas. Beat whole egg with vinegar. Pour mixture over flour and butter.
Toss with fork to make a dough that holds together. Add 1 tablespoon ice water if necessary. Gather into a ball, cover and chill for 30 minutes.
Roll out pastry to 1/4 inch thickness. Cut into triangles with 4-inch sides. Place a teaspooonful of the almond filling in the center of each pastry triangle. Fold points over the center.
Place pastries on ungreased cookie sheet. Brush with the glaze. Bake at 400 for 15 minutes or until puffed and golden.
Make the filling
Mix the almond paste with the orange juice and orange rind. Stir in egg white and blend until smooth and paste-like. Set aside.
Make the glaze
Mix egg yolk and milk until blended. Set aside.
These pastries keep best either refrigerated or frozen. Wrap them airtight or pack in airtight containers to store.
MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway