"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

BANKET (ALMOND ROLL) Recipe

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This recipe for BANKET (ALMOND ROLL), by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. almond or macaroon paste
1 c. sugar
1 egg, separated
1/4 c. cornstarch 2 c. flour
1 c. butter
1/4 c. water

Directions:
Directions:
Let paste, sugar, egg, egg yolk and cornstarch stand in bowl for 30 minutes. Preheat oven to 400. Blend flour, butter and water in bowl like pie crust. Dough may be refrigerated overnight if desired. When ready to prepare, divide dough onto 2 equal parts. Roll each part on floured board to 8"x13" rectangle. Cut lengthwise into 2 equal strips (4 strips, each, 4x13 in all). Prepare the filling by mixing the almond paste, sugar, eggs and cornstarch. Form into 4 cylinders, each 12" 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 14 minutes and then at 324 degrees for 20 minutes or until brown.


 

 

 

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