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This recipe for ALMOND PASTRY RING, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, September 4, 2008


5 c. flour, divided
1 tsp. salt
1/2 c. sugar
2 sticks margarine, melted
2 pkg. dry yeast
1/2 c. warm water
1 tsp. vanilla
1 tsp. ground cardamom

1 c. powdered sugar
2 tsp. hot milk
2 tsp. cream cheese
1/2 tsp. almond flavor
2/3 c. warm whole milk
4 eggs

1 lb. almond paste
2 c. powdered sugar
3 egg whites

Measure 2 cups of flour in large mixing bowl. Add salt, sugar, and cardamom. Stir to mix. In a second bowl, mix yeast with warm water until it is dissolved. To the yeast, add vanilla, warm milk, beaten eggs, and melted margarine. Add liquid ingredients to dry ingredients and mix. Add remaining 3 cups flour and knead by hand for 3 minutes. Let dough rise until double (1- 1/2 hours) by setting in a warm place, with the bowl covered lightly with a cotton towel.

Divide dough into thirds and roll each third into an 8 x 14 rectangle. In a small bowl, crumble almond paste, add powdered sugar and then the egg whites. MIx together and spread 1/3 of the mixture on each 8 x 14 rectangle. Roll up as a jelly roll, beginning with the 14" side.

Shape into a ring and place on a parchment paper covered cookie sheet. Using scissors, snip every inch around the ring, slicing into 2/3 of the roll from the outside edge. Turn each slice on its side.

Bake at 350 for 20 minutes or until golden brown. Remove from oven and drizzle with frosting.




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