Paula was making these cookies the other night on her show and they looked so tasty and simple to make I thought I’d give it a try. I was buying almond paste already for the second round of Ban Ket I am in the process of making so I figured why not buy a little more to try these cute things out. I plan on making the Chocolate Dipping Sauce when I bring the cookies to a party, but they even taste great without it.
1/2 a (17 1/4-ounce) pkg frozen puff pastry (1 sheet)
1/2 c almond paste
1 egg yolk, white reserved
1/4 cup packaged brown sugar
2 teaspoons milk
1 egg white
Sugar, for sprinkling
Chocolate Dipping Sauce, recipe follows
Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on a lightly floured surface. Roll into a 14-inch square. Cut square in half with a fluted pastry wheel.
Preheat the oven to 400 degrees F.
For filling: crumble almond paste in a small mixing bowl. Add egg yolk, brown sugar, and milk. Beat with an electric mixer on medium speed until well mixed. Spread filling over 1 pastry half*. Place remaining pastry half on top of filling. Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips. Then cut each strip in half crosswise to make 28 pieces. Twist each piece twice. Place twists about 2 inches apart on cookie sheets (I used pizza stone) lined with foilr or parchment paper. Brush twists with slightly beaten egg white. Sprinkle with sugar (coarse sugar if available).
Bake for 12 to 15 minutes or until golden. Transfer to wire racks to cool. Serve with Chocolate Dipping Sauce.
*Almond filling will be very stiff. To make spreading easier, drop a dollop of filling uniformly over pastry. Spray a piece of waxed paper with non-stick cooking spray. Press almond paste evenly over entire dough (a rolling pin works well). Spray waxed paper as often as necessary to prevent filling from sticking.
Chocolate Dipping Sauce
3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
6 (1.5-ounce) milk chocolate bars
2 cups whipping cream
1 egg yolk, beaten
1/2 teaspoon vanilla
In a saucepan stir together sugar, cornstarch and salt. Crumble candy bars in 1 at a time. Gradually stir in cream. Cook and stir over medium heat until chocolate is melted. Temper egg yolk with 1/2 cup of hot sauce. Add back to pot and cook and stir until mixture comes to a boil. Remove from heat. Stir in vanilla and pour into a serving bowl. Any remaining sauce can be poured into custard cups, refrigerated and served as pudding.
Recipe courtesy Paula Deen
Yield: enough sauce for 28 cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Easy of Preperation: Easy