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Filling:- Beat almond paste, butter, and sugar in a small bowl until smooth and well blended. Roll pastry on floured surface to 2, 20 inch x 15 inch rectangles. Trim edges evenly. With a sharp knife cut into 12, 5 inch squares. Spoon filling onto one corner of each square, dividing evenly. Starting with filled corner, roll square up to the diagonally opposite corner. Place point side down 2 inch apart on cookies sheet. Curve into crescent shape. Let rise in a warm place until doubled in volume, about 30 minutes. Brush with egg; sprinkle with sugar and almonds. Place in hot oven (400°f) lower heat immediately to 350°F, then bake 20 to 25 minutes or until puffed and golden. Remove to wire rack; cool.
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