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Recipe Summary

prep:
35 mins
bake:
30 mins
total:
1 hr 5 mins
Servings:
16
Yield:
2 pastries (16 to 20 servings)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Reserve 1 tablespoon of the beaten egg; set aside. In a mixing bowl, beat together the remaining egg, almond paste, sugar, and flour until blended. Divide mixture in half. Shape each half into a 13-inch-long roll.

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  • Roll out Butterdough to form a 14-inch square. Cut in half, forming two 14x7-inch rectangles. Place 1 of the almond-paste rolls on 1 rectangle of dough, positioned close to a long side of dough, leaving about 1/2 inch of dough at top and bottom of almond roll. Beginning at that long side, roll up dough, jelly-roll style, with the almond paste inside.

  • Transfer pastry to an ungreased baking sheet. Shape into a circle, joining ends; seal. Brush with reserved egg. Repeat with the remaining almond-paste roll and dough rectangle.

  • Bake in a 375 degree F oven for 30 to 35 minutes or until golden brown. Transfer to wire racks; cool. Ice and decorate pastry rings as desired. Makes 2 pastries (16 to 20 servings).

Nutrition Facts

299 calories; fat 16g; cholesterol 44mg; saturated fat 8g; carbohydrates 37g; insoluble fiber 1g; protein 3g; vitamin a 437.3IU; vitamin c 0mg; sodium 123mg; calcium 30.3mg; iron 1.1mg.
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