Prep Time
20 Mins
Bake Time
15 Mins
Yield
Makes 28 cookies

How to Make It

Step 1

Beat 1/2 cup almond paste, egg yolk, brown sugar, and milk at medium speed with an electric mixer until well combined. (Mixture will be very stiff.) Set aside.

Step 2

Unfold pastry, and roll out on a lightly floured surface into a 14-inch square; cut in half.

Step 3

Press almond mixture gently and evenly over one rectangle. Place the remaining rectangle on top of filling.

Step 4

Cut pastry crosswise into fourteen 1-inch-wide strips; cut each strip in half to make 28 pieces.

Step 5

Twist each piece twice. Place the twists about 2 inches apart on lightly greased baking sheets. Lightly beat egg white, and brush evenly on each twist. Sprinkle evenly with granulated sugar.

Step 6

Bake at 400° for 12 to 15 minutes or until golden. Transfer to wire rack to cool. Serve with Chocolate Dipping Sauce, if desired.

Paula Deen & Friends: Liviing It Up, Southern Style

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