Savannah Bow Ties
Yield: Makes 28 cookies
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Bake: 15 Minutes
- 1/2 cup almond paste
- 1 large egg, separated
- 1/4 cup firmly packed light brown sugar
- 2 teaspoons milk
- 1/2 (17.3-ounce) package frozen puff pastry, thawed
- 2 tablespoons granulated sugar
- Chocolate Dipping Sauce (optional)
- 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.
- Unfold pastry, and roll out on a lightly floured surface into a 14-inch square; cut in half.
- Press almond mixture gently and evenly over one rectangle. Place the remaining rectangle on top of filling.
- Cut pastry crosswise into fourteen 1-inch-wide strips; cut each strip in half to make 28 pieces.
- 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.
- Bake at 400° for 12 to 15 minutes or until golden. Transfer to wire rack to cool. Serve with Chocolate Dipping Sauce, if desired.
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