Recipe: Swedish Almond Pastry (using almond paste)

Swedish Almond Pastry (using almond paste)

Dough:
4 c. all-purpose flour
1 c. shortening (or 1/2 c. lard and 1/2 c. margarine)
2 tsp. salt
1/2 tsp. fresh cardamom seed, crushed
1/2 tsp. vanilla flavoring
1/2 tsp. almond extract
1 pkg. dry yeast
1 c. milk
3 well beaten egg yolks

Filling:
1 stick softened margarine
1 can almond paste
1 egg yolk
2 Tbsp. water
4 egg whites
1 c. sugar
1/2 tsp. salt
1/2 tsp. almond extract

Dough:
Dissolve yeast in milk. Mix flour and shortening like pie crust. Add salt, cardamon seed (crushed), vanilla flavoring, almond extract, yeast-milk mixture and 3 well beaten egg yolks. Blend well. Form into ball. Refrigerate overnight.

Use separate bowl for each step.
Step 1: Beat 1 stick softened margarine to spreading consistency.
Step 2: Combine and beat to spreading consistency: almond paste, egg yolk and water.
Step 3: Beat white to stiff peaks. Fold in sugar, salt and almond extract.

Divide dough into four sections. Roll each section into large rectangle. Spread each rectangle with 1/4 of the filling mixtures starting with the margarine, then almond paste mixture, the egg white mixture, leaving about 1-inch of dough around edges free.

Fold the pastry in thirds lengthwise. Seal pastry around edges with water. Tuck in ends of pastry. Prick pastry top with fork tines. Place on large cookie sheet. Bake in preheated 350 degrees oven 20 to 30 minutes or until lightly browned. When cool, may drizzle with frosting made from 2 cups sifted powdered sugar, 1/3 cup warm milk and 1/2 teaspoon almond extract.