2 round sheets of Puff
Pastry from Pepperidge Farm (www.puffpastry.com)
1 1/3 cup sliced almonds
or 1 cup powdered almonds
3 1/2 Tablespoons softened
butter
1/2 cup of sugar (4oz)
3 egg yolks
Directions:
Heat oven to 400 degrees F.
Cut the pastry to fit a 9" cake pan.
Almond Paste:
Finely chop the sliced Almonds to make a powder.
In bowl mix almonds and sugar. Then stir in
2 yolks and softened butter.
Place one round sheet of the Pastry into the
greased cake pan.
Slightly moisten the edge of the Pastry with
water.
Place the almond cream in the center of the
sheet without spreading it too much.
Cover with the second sheet of pastry. Pinch
the edges to seal the "pie".
Dilute the last eggs yolk with a teaspoon water
and "paint" the top of the Pastry. You can also
make designs with the tip of a knife.
Bake for 35 minutes at 400 degrees F.
Serve 5 minutes after baking when it is still
warm or reheat in warm oven.
