5 2 12308
  • To prep

    30 min
  • To cook

    15 min
  • Level

  • Servings

  • 2 cups all-purpose flour
  • ¾ cup white sugar
  • 1 cup butter
  • ¼ teaspoon almond extract
  • ½ cup water
  • 1 pinch salt
  • 1 ½ cups Williams almond paste
  • 1 egg white, beaten
  • 2 eggs


    In a large bowl, cut cold butter into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not over mix. Chill dough. Preheat oven to 450°F. Grease cookie sheets In a medium bowl, blend together almond paste, eggs, ¾ cup sugar, almond extract and salt. Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white and sprinkle with the remaining sugar. Bake for 15 to 20 minutes, or until golden.

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