Almond Filled Speculaas

Almond Filled Speculaas

1 recipe Dutch Spice Cookies (see accompanying recipe)
1 package (about 7 ounces) almond paste
1 egg, slightly beaten
24 blanched almond halves

Servings: 24 cookies
Note: Recipe requires at least 2 hours (or overnight) refrigeration.

Prepare Dutch Spice Cookies dough through the step when dough is shaped into
a flattened ball. Wrap dough in plastic film and refrigerate until firm
(about 1 hour). Placing chilled dough between sheets of plastic film, roll
out to a 10-by-12-inch rectangle. Divide almond paste in half; on lightly
floured surface, use fingertips to roll each half into 12-inch-long strand.
Cut cookie dough in half to make two 5-by-12-inch rectangles. At 12-inch
edge of each, place a strand of almond paste. Carefully roll each cookie
rectangle tightly around almond paste; press dough over almond paste to seal
at edge and ends. Enclose rolls in plastic film; refrigerate until firm (at
least 2 hours, or overnight). Heat oven to 325 degrees. Carefully transfer
filled cookie rolls, seam sides down, to a large, lightly greased baking
sheet. Brush lightly with beaten egg; space 12 almond halves down length of
each roll. Bake until surface feels firm when touched gently and almonds are
browned (25 to 30 minutes). Cool on baking sheet for 10 minutes, then
transfer to wire rack to cool completely. Cut rolls between almonds to make
24 cookie slices.

Approximate nutritional analysis per serving: calories, 149; fat, 9 grams;
calories from fat, 53 percent; carbohydrates, 16 grams; protein, 3 grams;
fiber, 9 grams; cholesterol, 20 milligrams; sodium, 74.4 milligrams.
Recipe From:  The Plain Dealer

Source:

rec.food.cooking, rec.food.recipes