Ingredients
- All-purpose flour: 2 1/2 cups
- Unsalted butter, cold and cubed: 1 cup (2 sticks)
- Icing Sugar: 1/2 cup
- Almond extract: 1 teaspoon
- Cold water: 6-8 tablespoons
- Almond paste: 8 ounces
- Egg, beaten: 1 large, for egg wash
- Sliced almonds: 1/4 cup, for topping
Instructions
- Step 1: In a large bowl, whisk together the flour and icing sugar. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Step 2: Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Step 3: On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch thick. Spread the almond paste evenly over the dough.
- Step 4: Carefully roll the dough into a log. Cut the log into 1-inch thick slices.
- Step 5: Place the pastries on a baking sheet lined with parchment paper. Brush with the beaten egg and sprinkle with sliced almonds.
- Step 6: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store completely cooled pastries in an airtight container at room temperature for up to 3 days to maintain their flaky texture.
- To best enjoy, gently reheat pastries in a low oven (around 300°F or 150°C) for 5-7 minutes to restore warmth and a slight crispness.
- Serve these delightful pastries with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
- For the flakiest pastry, ensure the butter and water are as cold as possible; this prevents the gluten from overdeveloping, yielding a tender crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American