How to make it

  • Let the puff pastry stand at room temperature for 20 minutes, or until easy to roll.
  • Preheat the oven to 400 degrees F.
  • Line cookie sheets with aluminum foil, parchment paper, or nonstick baking mats.
  • Crumble the almond paste into a small mixing bowl.
  • Add the egg yolk, brown sugar, and milk. Beat with an electric mixer at medium speed until well combined.
  • The filling will be very stiff.
  • Unfold the pastry on a lightly floured surface.
  • Roll out into a 14-inch square.
  • Cut the square in half with a fluted pastry wheel.
  • Drop dollops of filling uniformly over one of the rectangles of dough. Spray a piece of waxed paper with vegetable oil cooking spray and use it to press the filling evenly over the dough.
  • Spray the waxed paper as often as necessary to prevent the filling from sticking.
  • Place the remaining rectangle on top of the filling.
  • Using a fluted pastry wheel, cut the dough crosswise into fourteen 1-inch-wide strips, then cut each strip in half to make 28 pieces.
  • Twist each piece twice. Place the twists about 2 inches apart on the prepared cookie sheets.
  • Brush the twists with lightly beaten egg white.
  • Sprinkle with granulated sugar.
  • Bake for 12 to 15 minutes, until golden.
  • Transfer to wire racks to cool.
  • While the cookies are cooling, make the Chocolate Dipping Sauce: In a saucepan, stir together the sugar, cornstarch, and salt.
  • Crumble the chocolate bars in one at a time.
  • Gradually stir in the cream.
  • Cook, stirring, over low heat until the chocolate is melted. In a small bowl, combine 1/2 cup of the hot chocolate sauce with the egg yolk. Add the yolk mixture to the pot and cook, stirring, until the sauce comes to a boil.
  • Remove from the heat. Stir in the vanilla and pour into a serving bowl.
  • Any remaining sauce can be poured into custard cups, refrigerated, and served as pudding.
  • Serve the cookies with Chocolate Dipping Sauce.

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