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Moroccan Logs
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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