Almond Logs Food

BANKET

Banket image

My husband's family is Dutch and this is a recipe from the Netherlands that is a great tasting pastry using almond paste. Enjoy!

Provided by BKET

Categories World Cuisine Recipes European Dutch

Yield 24

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup butter
½ cup water
1 ½ cups almond paste
2 eggs
¾ cup white sugar
¼ teaspoon almond extract
1 pinch salt
1 egg white, beaten

Steps:

In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
Bake for 15 to 20 minutes, or until golden.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 21 g, Cholesterol 35.8 mg, Fat 12.1 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 64.1 mg, Sugar 6.3 g

ALMOND LOGS

Almond Logs image

Provided by Food Network

Time 1h15m

Yield 16 cookies

Number Of Ingredients 4

Ingredients

1/4 of the Ultimate Butter Cookie Dough
1 egg white, slightly beaten
1/4 cup finely chopped blanched almonds
1/4 cup sugar

Steps:

Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days. Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet. Place the egg white into a shallow dish or pie pan. Mix the almonds and sugar into another shallow dish or pie pan.
Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a strand about 12 inches long.
Dip each strand first in the egg white, coating the strand on all sides, then roll the strand in the almond sugar mixture. Place the coated strands on the prepared baking sheet and cut each strip into 8 equal pieces. Separate each cookie slightly for baking.
Bake at 350 degrees for 15 minutes until very lightly browned.

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