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Ingredients
- (Almond Roll)
- 1 c. almond or possibly macaroon paste
- 1 c. sugar
- 1 x egg
- 1 x egg separated
- 1/4 c. cornstarch
- 2 c. flour
- 1 c. butter
- 1/4 c. water
Directions
- Let paste, sugar, egg, egg yolk and cornstarch stand in bowl for 30 min. Preheat oven to 400 degrees. Blend flour, butter and water in bowl like pie crust. Dough may be refrigerated overnight if you like. When ready to prepare, divide dough into 2 equal parts. Roll each part on floured board to 8 x 13 inch rectangle. Cut lengthwise into 2 equal strips (4 strips, each 4 x 13 inch in all). Prepare the filling by mixing the almond paste, sugar, Large eggs and cornstarch. Form into 4 cylinders, each 12 inches long and the diameter of a dime. Place filling rolls on length of dough. Fold over the ends and then the long sides, moistening one side to seal before pressing. Place with the seam side down on cookie sheet. Prick holes on top for air. Beat egg white and brush the top of the rolls. Bake for 14 min and then at 325 degrees for 20 min or possibly till light brown.
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