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Almond filling: Beat the almond paste, butter, and sugar well in a small bowl until smooth and well-blended. Set aside. 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 center of each square, dividing evenly. Spread filling slightly parallel to one edge; brush edges lightly with egg; then fold opposite edges over ; press edges together to seal. Make 4 or 5 slits in sealed edge; place on cooky sheet, curving pastries slightly to resemble a cocks comb. Let rise in warm place until double in bulk, about 30 minutes. Brush with egg; sprinkle generously with sugar. Place in hot oven (400°F); lower heat immediately to 350°F. Bake 20 minutes or until puffed and golden brown. Remove to wire rack and cool.
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