Cookies with an almond filling. type: refrigerator, rolled makes: 4 dozen 2-1/4 cups all-purpose flour pinch of salt 4 tablespoon iced water 1 cup butter 8 ounces almond paste 2 tablespoon granulated sugar 1 egg 1/3 cup ground almonds Sift flour and salt in a mixing bowl. Cut butter into flour/salt with a pastry blender or clean hands until the mixture is crumbly. Add the iced water and blend until moistened. Shape into a ball and wrap with plastic wrap and refrigerate for 1 hour. Preheat oven to 400F. Combine almond paste, sugar, egg, and ground almonds. Roll out dough between two pieces of wax paper until 1/4" in thickness. Peel off top layer of wax paper. Cut dough into 3" x 5" rectangles. Spread a small amount off filling on dough. Carefully roll into logs and place on ungreased cookie sheets about 2" apart. Bake 10-12 minutes or until lightly browned. Transfer to wire racks to cool. |
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Moroccan Logs |