Contributed by the Almond Board of California and Flo Braker.
| INGREDIENTS | LBS. | OZS. | METRIC |
|---|---|---|---|
| SOUR CREAM PASTRY | |||
| Pastry flour | 2 | 8 | 1.134 kg |
| Salt | 0.05 | 1.4 g | |
| Unsalted butter, chilled and cut | 2 | 914.3 g | |
| Sour cream | 1 | 457.1 g | |
| Total appr. wt. | 5 | 8 | 2.507 |
| ALMOND SPICE FILLING | |||
| Brown sugar, dark | 6 | 171.4 g | |
| Almonds, whole, toasted | 6 | 171.4 g | |
| Lemon zest, grated | 2 | 57.1 g | |
| Salt | 0.05 | 1.4 g | |
| Ground cinnamon | 0.05 | 1.4 g | |
| Ground cardamom | 0.05 | 1.4 g | |
| Ground nutmeg | 0.05 | 1.4 g | |
| Almond paste, room temp. | 2 | 914.3 g | |
| Egg whites | 4 | 114.3 g | |
| Vanilla extract | 0.3 | 9.8 ml | |
| Total appr. wt. | 3 | 2.5 | 1.444 kg |
| ALMOND APRICOT FILLING | |||
| Sugar | 6 | 171.4 g | |
| Almonds, whole, toasted | 6 | 171.4 g | |
| Orange zest, grated | 2 | 57.1 g | |
| Dried apricots | 12 | 342.9 g | |
| Almond paste, room temp. | 2 | 914.3 g | |
| Egg whites | 4 | 114.3 g | |
| Almond extract | 0.05 | 1.5 ml | |
| Total appr. wt. | 3 | 14 | 1.773 kg |
| TOPPING | |||
| Eggs, beaten | 6 | 171.4 g | |
| Almonds, whole, blanched | 12 | 342.9 g | |
| Sugar | 6 | 171.4 g | |
| Total appr. wt. | 1 | 8 | 685.7 g |
Combine flour and salt in a food processor and pulse. Add butter to flour, pulse until the mixture is a coarse powder. Do not overprocess. Add sour cream and pulse until dough forms a ball. Sheet pastry into 16 4-in. squares about 1/2 in. thick. Wrap in plastic and refrigerate until cold and firm, about 4 hours.
Combine sugar, almonds, zest, salt, cinnamon, cardamom and nutmeg in a food processor until nuts are finely chopped. Add almond paste, egg whites and vanilla; blend until smooth. Wrap in plastic and set aside.
Combine sugar, almonds and zest in food processor until nuts are finely chopped. Add apricots and process until finely chopped. Add almond paste, egg whites and extract; blend until smooth. Wrap in plastic and set aside.
Divide each filling into 16 equal portions. Roll each portion on a floured surface into 13-in. long ropes. Cover with plastic wrap. On a lightly floured surface, roll the pastry dough squares into 6 1/4-in. by 14 1/4-in. rectangles about 1/16-in. thick. Transfer dough to parchment-lined baking sheets, and trim to 6 ins. by 14 1/2 ins. Lightly brush with egg. Center almond spice filling along middle of lower half of the dough, and center almond apricot filling along the middle of the top half of the dough. Lift edges of dough over to cover the fillings, and press into the middle of the rectangle. Place pastry rolls on baking sheet, and lightly brush with egg. Press almonds along the center crevice, and sprinkle rolls with sugar. Bake at 375°F for 20 to 22 minutes, until light golden brown. Cool, and cut into 2-in. pieces.
Yield: 16 dozen squares