Ingredients / Lbs. Ozs. / Method
Almond paste 3 lb.
Sugar 6 lb.
Egg whites 2 lb.
Combine paste, sugar and 2 oz. egg whites. Mix at 2nd speed of 3-speed mixer until smooth, about 10-15 minutes. Scrape bowl.
High-ratio shortening 5 lb.
Add. Mix at 2nd speed for 5 minutes. Scrape bowl.
Egg yolks 2 lb.
Add with remaining egg whites. Mix at 2nd speed for 5 minutes. Scrape down bowl.
Almond emulsion 8 oz.
Salt 2 oz.
Mix at 2nd speed for 5 minutes. Scrape down bowl.
Patent flour 8 lb.
Cake flour 5 lb.
Baking powder 3 oz.
Add. Mix at 2nd speed until all ingredients are combined.
Sliced almonds 1 lb. 8 oz.
Marbling chocolate 1 lb. 2 oz.
Cinnamon sugar 8 oz.
Egg wash, as needed
Instructions: Scale dough into 18 2-lb. pieces. Roll into logs about 3 ft. Iong and place on sheet pan (3 logs per pan). Fold 4 ozs. almonds into each of 6 logs, shape as desired, brush with egg wash and sprinkle with sliced almonds. Fold 3 ozs. marbling chocolate into each of 6 loas, shapeas desired and brush with egg wash. Brush remaining 6 logs with egg wash and sprinkle with cinnamon sugar. Place on parchment-lined sheet pans. Bake at 350-F for 20-30 minutes until lovaves spring back when touched. Let loavEcool. Cut into 3/4-in. thick slices: bake at 350 F for 15 minutes or until toasted and crisp. Yields 3 dozen cookies per loaf.