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Ingredients

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Directions

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  • Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. In a medium mixing bowl beat 1 egg white and almond paste with an electric mixer on medium speed until combined. Add granulated sugar, brown sugar, and vanilla; beat about 1 minute or until smooth.

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  • On a lightly floured surface, unfold each sheet of pastry. Roll pastry into a 12x10-inch rectangle. Cut each rectangle into six 5x4-inch rectangles. Spoon 1 rounded tablespoon of the almond mixture onto each rectangle, spreading slightly. Top each with 2 teaspoons of the jam. Moisten outside edge of pastry with water. Fold each rectangle in half lengthwise to make a 5x2-inch pastry; gently press edges to seal.

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  • Place pastries on the prepared baking sheet. Using a sharp knife or kitchen scissors, cut five 1/2-inch slits along the sealed side of each pastry. Curve each pastry slightly with the slits on the outside. Brush with 1 lightly beaten egg white and sprinkle with almonds.

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  • Bake for 20 to 25 minutes or until golden. Cool on baking sheet on a wire rack.

Nutrition Facts

311 calories; 17 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 168 mg sodium. 73 mg potassium; 37 g carbohydrates; 1 g fiber; 19 g sugar; 4 g protein; 0 g trans fatty acid; 0 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 0 mg iron;

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