My mom makes them with the red and green marchino cherries for a bit of festive color but I am not a fan. Instead, I sprinkled mine with some holiday sprinkles.
Base layer
1 cup flour
1/2 cup butter or margarine, softened
2 tablespoons water
Topping
1/2 cup butter or margarine
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs
Creamy Vanilla Glaze
1 1/2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon vanilla
1 to 2 tablespoons warm water or milk
Chopped nuts
1. Heat oven to 350°F. Place 1 cup flour in medium bowl. Cut in 1/2 cup softened butter, using pastry blender or knives until there are coarse crumbs. Sprinkle 2 tablespoons water over mixture; toss with fork.
2. Shape into a ball and divide in half. Pat each half into 12x3-inch rectangle, about 3 inches apart on ungreased cookie sheet. Mixture will be sticky. You can also make it into a wreath shape.
3. Filling layer- In a pan, heat 1/2 cup butter and 1 cup water to rolling boil; remove from heat. Quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Add eggs; beat until smooth. It will seem like mixture won't take the eggs but keep stirring until it takes. Spread half of the topping over each rectangle.
4. Bake about 1 hour or until topping is crisp and brown; remove from pan to cooling rack. Cool completely.
5. In medium bowl, mix all glaze ingredients except nuts until smooth and spreadable. Spread over top of pastry; sprinkle with nuts.
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