Ingredients:
1-7 oz box Odense Almond Paste cut into slices
1/2 cup sugar plus more for dusting
1-17.03 oz box frozen Pepperidge Farm puff pastry, thawed
Sparkling sugar
Egg
Candy eyes (medium and/or varied in size)
Optional: green food coloring
Powdered ginger, cinnamon and cardamom
Directions:
Line two baking sheets with parchment paper.
Preheat oven to 375°F.
Remove one pastry sheet from the box and let sit on counter for 10 minutes.
Keep the other sheet in refrigerator.
For green, add a bit of green food coloring at this time.
For light spices – add a 1/2 teaspoon each powdered ginger, cinnamon and cardamom.
Process until the mix is the texture of sand.
Dust the counter with granulated sugar and unfold one pastry sheet.
Roll out to 11" X 15" with the long side, horizontal to counter.
Brush the surface with a scrambled egg.
Sprinkle the dough evenly with 1 cup of almond sugar mixture.
Tightly roll each side so both rolls of pastry sheet touch on the scribe line.
Roll in plastic and place in freezer for 15 minutes or the refrigerator for 1 hour.
Repeat with second sheet of puff pastry.
Cut pastry into ¾” slices with a sharp knife.
Dip one side of each piece into the sparkling sugar and lay flat, sugar side up, onto parchment paper.
Bake 15-20 minutes or until golden brown.
Immediately (and carefully) add candy eyes after removing the pan from oven.
Allow to cool to room temperature.
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