Ingredients
1 can (8 ounces) almond paste
1 cup sugar
1 large egg
1/2 teaspoon lemon extract
4 cups all-purpose flour
1 teaspoon salt
2 cups cold butter
1 cup ice water
1 large egg white
2 teaspoons water
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Adjustable stand — hold cookbook or tablet at eye level while cooking
SCA-certified drip coffee — optimal brew temperature, Dutch-made
Dutch mini pancake pan — puffy poffertjes with powdered sugar
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
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In a large bowl, beat the almond paste, sugar, egg and extract until smooth. Divide into four portions. On lightly floured waxed paper, roll each portion into a 12x1/2-in. rope; set aside. In a large bowl, combine flour and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into four portions. On a lightly floured surface, roll out each portion into a 14x6-in. rectangle. Place one almond paste rope in the center of each rectangle. Moisten long edges of dough; fold over filling. Press seam to seal; tuck in ends. Transfer seam side down to greased ; form each into an S-shape. Whisk egg white and water; brush over dough. Using a fork, prick tops at 1-in. intervals to vent. Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks. To serve, cut into 2-in. pieces.