 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
|
ALMOND ROLL This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Hamilton Estate in Allen, Texas in 2001. Ingredients:
1 cup almond paste |
1 cup granulated sugar |
1 egg |
1 egg separated |
1/4 cup cornstarch |
2 cups flour |
1 cup butter |
1/4 cup water |
Directions:
1. Let paste, sugar, egg, egg yolk and cornstarch stand in bowl for 30 minutes.
2. Preheat oven to 400.
3. Blend flour, butter and water in bowl like pie crust.
4. Divide dough into 2 equal parts then roll each part on floured board into a rectangle.
5. Cut lengthwise into 2 equal strips.
6. Prepare filling by mixing almond paste, sugar, eggs and cornstarch.
7. Form into 4 cylinders each 12 long and diameter of a dime.
8. Place filling rolls on length of dough then fold over ends and then long sides.
9. Moisten one side to seal before pressing then place with seam side down on cookie sheet.
10. Prick holes on top for air then beat egg white and brush on top of rolls.
11. Bake 14 minutes then reduce heat to 325 and cook 20 minutes longer.
|
|