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Allmond Roll Recipe

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This recipe for Allmond Roll, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


2 cups butter or margarine
4 cups all-purpose flour
1 cup water
2 8-oz. cans almond paste
2 cups sugar
3 beaten eggs
1 egg white or 1 tablespoon milk

In a large mixing bowl, cut butter into flour till pieces are the size of small peas.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened.
Form the dough into a ball and wrap in clear plastic wrap. Chill for 1 hour.

Meanwhile, crumble almond paste into a medium bowl. Stir in sugar and eggs. Let stand for 30 minutes.

Divide dough into 4 equal parts. On a lightly floured surface, roll each portion into a 13x8-inch rectangle. Cut each rectangle lengthwise into 2 equal strips, to make a total of eight 13x4-inch strips.

Stir almond-paste mixture till well combined. Spoon almond mixture evenly down center of each pastry strip. Moisten edges of each pastry strip with water. Fold each long side over filling; seal edges. Pinch seams to seal into logs. Place seam-side down on lightly greased baking sheets.
Brush with the egg white mixed with 1 tablespoon water or just brush with the milk.

Bake in a 425 oven for 10 minutes. Reduce oven temperature to 375. Bake logs for 10 minutes more or till light brown. Cool on wire racks. Cut each log crosswise into 4 pieces. Makes 32 pastries.
Note: For a smaller batch of pastry, halve all the ingredients and use 1 whole egg and 1 egg yolk in the almond filling. Divide the dough into two equal parts, roll out and cut to make a total of four 13 x 4-inch strips.




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