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Preparation Time: 50 minutes
Cooking time: 30 minutes + cooling time
Serves: 28 (makes)
Each pastry piece provides 248 cals, 24g fat (of which 9g saturates), 10g sugar and 0.2g salt per portion.
Ingredients
For the filling:
- 226g (8oz) tinned almond paste
- 1 cup sugar
- 1 large egg
- ½ tsp lemon extract
For the dough:
- 4 cups all-purpose flour
- 1 tsp salt
- 2 cups cold butter
- 1 cup ice water
- 1 large egg white
- 2 tsp water
Method
1. In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into 4 portions. On lightly floured waxed paper, roll each portion into a 12in x ½in rope; set aside.
2. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 4 portions.
3. On a lightly floured surface, roll out each portion into a 14in x 6in rectangle. Place 1 almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends.
4. Transfer seam side down to greased baking sheets; form each into an "S" shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1in intervals to vent.
5. Bake at 180°C/Fan 160°C/Gas Mark 4 for 30 - 35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2in pieces.
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