Bonket-Dutch Almond Rollettes

48 slices

1 cup butter or margarine, softened
1 egg, lightly beaten
2 cups sifted all-purpose flour
3/4 cup sugar
1/4 cup ice water
1 can Solo Almond Paste
1 egg yolk stirred together with 1 tablespoon of water

Using a pastry blender or two forks, cut butter into flour. Add ice water gradually, mixing well. Refrigerate to chill thoroughly. Combine egg, sugar, and almond paste; refrigerate to chill.

Preheat oven to 400° F.

Divide dough into four portions. Onto a lightly floured board, roll each portion into a 12 x 4-inch rectangle. On a lightly floured cloth, turn out almond mixture and shape into four rolls about 11 inches long. Place one roll of almond mixture on each pastry rectangle. Brush one long edge with water; roll pastry around filling, rolling toward wet edge. Place rolls, seam side down, on ungreased baking sheets. Prick with fork and brush with diluted egg yolk, if desired.

Bake 15 minutes. Reduce oven temperature to 325° F and bake 20 minutes longer. When rolls are cool, cut into 1/2-inch slices.