7 hrs 32 mins

Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Place butter and flour in the bowl of a food processor fitted with a metal blade.
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36 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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7 hrs 4 mins

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Place butter and flour in the bowl of a food processor fitted with a metal blade.
2. Pulse until the mixture resembles small crumbs.
3. Transfer to a bowl; add water mix until the dough will press together into a ball.
4. Divide dough into equal portions to match indicated serving size.
5. Shape into 5-inch by 2-inch rectangles, wrap and refrigerate 6 hours until firm (or overnight).
6. Grate the almond paste on the large hole side of a grater.
7. In a bowl, mix grated almond paste, sugar, egg yolks, and cornstarch.
8. Cut into equal portions to match indicated serving size.
9. On a lightly floured surface, roll one dough rectangle into a 3-inch by 14-inch strip.
10. Take one portion of almond paste filling and roll into a 12-inch rope; center on dough.
11. Fold ends of dough over almond paste.
12. Roll one side over the almond paste roll.
13. Brush remaining dough edge with egg white and finish rolling pastry over filling.
14. Pinch edges together.
15. Prick dough with a fork deep enough to touch filling. Place on baking sheet.
16. Repeat until all bankets are rolled.
17. Bake at 350 degrees for 30-35 minutes or until lightly browned.