Categories: cookies desserts sweets

Ingredients

• 4-1/2 c pastry flour (or all purpose)
• 4 raw egg yolks
• 1/4 c sugar
• 1 lb (4 sticks) unsalted butter
• 1/2 tsp salt
• 1 pkg dry yeast
• 1/4 c warm milk
• 1 tsp sugar
• 2 8 oz. cans almond paste *

Directions

1. Prepare yeast mixture: dissolve yeast and sugar in the milk. Be careful to have milk be just warm and not hot. Sift flour, sugar, salt. Cut in butter. (I do this in a food processor.) Add egg yolks and yeast mixture. Form into 1" or 2" balls. Flatten the ball in the palm of one hand and add the almond paste filling. Using the thumb and index finger of the opposite hand, pinch the middle of the dough together over the top of the filling to make a pouch shape. Place on a lightly greased cookie sheet and bake in 350 oven for 20 minute or until the bottoms are just lightly brown. Dip while still warm in powdered confectioner’s sugar.

2. Makes 6 – 7 doz cookies.

3. • Next time I am going to try 1 can almond filling and one can almond paste mixed together. I have tried both individually. The almond filling is too soft and the almond paste is too hard. Mixing them together might do the trick. When using the almond paste, I make small rolls of it beforehand and put them in the middle of the cookie before pinching them. when using the almond filling I would use a small teaspoon to fill the cookies. There are also tubes of almond paste you can buy.

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