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Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14-inch square. Cut square in half with a fluted pastry wheel.
For filling:
Crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed. Spread filling over one pastry half *. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available).
Bake in a 400-degree oven for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.
Yield: 28 cookies
Preparation time: 15 minutes
Cooking time: 12 to 15 minutes
Ease of preparation: Easy
Tip: Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough. Spray waxed paper as often as necessary to prevent filling from sticking.
Chocolate Dipping Sauce
3/4 cup sugar
2 tablespoons corn starch
1/4 teaspoon salt
6 1.5-ounce Hershey Milk Chocolate Bars
2 cups whipping cream
1 egg yolk, beaten
1/2 teaspoon vanilla
In a saucepan stir together sugar, cornstarch and salt. Crumble candy bars in one at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate is melted. Temper egg yolk with 1/2 cup of hot sauce. Add back to pot and cook and stir until mixture comes to a boil. Remove from heat. Stir in vanilla and pour into serving bowl. Any remaining sauce can be poured into custard cups, refrigerated and served as pudding.
Yield: Enough sauce for 28 cookies
Preparation time: 5 minutes
Cooking time: 10 minutes
Ease of preparation: Easy
Recipes courtesy Paula Deen
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