Ingredients
- All-purpose flour: 2 1/2 cups
- Unsalted butter, cold and cubed: 1 cup (2 sticks)
- Granulated sugar: 1/4 cup
- Salt: 1/2 teaspoon
- Ice water: 6-8 tablespoons
- Almond extract: 1 teaspoon
- Almond paste: 8 ounces
- Sliced almonds: 1/4 cup
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Step 2: Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Step 3: On a lightly floured surface, roll out the dough into a large rectangle, about 1/8 inch thick. Spread the almond paste evenly over the dough, leaving a 1/2-inch border. Sprinkle with almond extract.
- Step 4: Carefully roll up the dough tightly, starting from one long side. Pinch the seam to seal. Slice the roll into 1-inch thick pieces.
- Step 5: Place the pastries cut-side up on a baking sheet lined with parchment paper. Sprinkle the tops with sliced almonds.
- Step 6: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled pastries in an airtight container at room temperature for up to 3 days to maintain their flaky texture.
- To reheat, warm the pastries in a 350°F (175°C) oven for 5-7 minutes to restore their crispness.
- Serve these almond pastries with a dollop of whipped cream and a sprinkle of powdered sugar for an extra touch of elegance.
- For the flakiest pastry, ensure the butter is very cold and avoid overmixing the dough when adding water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American