Dutch Almond Roll
Ingredients
FILLING:
1/2 lb. (1 C.) almond paste
1 C. sugar
2 whole eggs, beaten (remove 5 tsp. to brush tops of filling
PASTRY:
1/4 lb. butter (1 stick)
1/4 lb. margarine
2 C. flour
1/4 tsp. salt
1/2 C. cold water
Cooking Instructions
FILLING: Mix. Pat down in bowl and cut in 4 pieces. Chill. PASTRY: Have margarine and butter very cold. Cut up a little with knife. Add flour and salt. Blend this with pastry blender quickly, and do not cut too fine. Drop water in slowly and mix with fork. Pat it into a ball and place in bowl; cut in fourths; chill. Put 1/4 on pastry cloth and roll out about the length of a cookie sheet and about 9 inches wide. Then lay 1/4 of the filling mixture on the dough (rolling long wienie style if it’s firm enough). Then fold the dough over loosely and roll up. Place stick on cookie sheet and close ends. Brush the egg on, then with fork prick the sticks every inch and place in 450 degree oven for 12 minutes. Reduce heat to 375 degrees and bake 25 minutes more. Handle as little a possible!
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)