Moroccan Almond Rolls Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: Unbleached All-Purpose flour, sifted
1 cup: Butter,
1/2 tsp: Salt,
4 tbsp: -Ice Water,
FILLING
8 ounce: Almond Paste,
1 large: Egg,
2 tbsp: Sugar,
1/3 cup: Ground Almonds,
Directions:
Place the flour, butter and salt in a mixing bowl. Cut in the butter
with a pastry blender until the mixture is crumbly. Add the ice water
and blend well with a for, until moistened. Shape into a ball and
divide it into 3 sections, wrap, and refrigerate for at least 1 hour,
(no more than 2 hours). Meanwhile, prepare the filling by mixing all
of the ingredients together.
Remove the dough from the refrigerator, and roll out 1 section into a
12 X 12-inch square. Cut into 3-inch squares. Place a small piece of
filling at one corner of each small square and roll up, diagonally.
Repeat with the remaining two sections of dough. Place the rolled
squares on ungreased cookie sheets and bake in a preheated 400 Degree
F. oven for 10 to 12 minutes.
From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery
Copyright 1986
Courtesy of Rich Harper
Source from luhu.jp
with a pastry blender until the mixture is crumbly. Add the ice water
and blend well with a for, until moistened. Shape into a ball and
divide it into 3 sections, wrap, and refrigerate for at least 1 hour,
(no more than 2 hours). Meanwhile, prepare the filling by mixing all
of the ingredients together.
Remove the dough from the refrigerator, and roll out 1 section into a
12 X 12-inch square. Cut into 3-inch squares. Place a small piece of
filling at one corner of each small square and roll up, diagonally.
Repeat with the remaining two sections of dough. Place the rolled
squares on ungreased cookie sheets and bake in a preheated 400 Degree
F. oven for 10 to 12 minutes.
From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery
Copyright 1986
Courtesy of Rich Harper
Source from luhu.jp
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