these little almond filled bites. You make them using a ravioli
making technique: roll out one sheet of dough, top with dots of
filling, and press on a second sheet of dough. Then, cut the
cookies -- about 150 of them! -- apart. Do not double this
recipe. This dough goes a long way.
sure to use butter and not margarine. Butter will insure the
cookies have a crisp texture and the taste that makes it so
make sure to use Almond Paste, or Marzipan, and NOT Almond
Filling. Almond Filling is too runny and too sweet for this
in separate bowls:
In a large
bowl of an electric mixer, beat until creamy:
1 Cup Butter
1 1/2 Cups
1 Large Egg
bowl, stir together:
2 1/2 Cups
Cream of Tartar
mixture, 1/2 cup at a time, to butter mixture; blend just until
the flour is mixed in. Divide dough in half. Wrap each half
tightly in plastic wrap and refrigerate until firm (2 to 3
hours) or, for up to 3 days.
portion of dough between 2 pieces of wax paper and roll out to
1/16" to 1/8" thick. Peel off and discard top
pastry wheel or a long bladed knife, lightly mark dough into one
inch squares. Place an almond paste drop in the center of each
marked square; refrigerate while rolling the top layer.
Repeat rolling procedure
for second portion of dough. Peel off and discard top paper.
Invert second sheet of dough onto first layer. Peel off and
discard paper. Gently press top layer of dough around mounds of
Flour a pastry wheel or
sharp knife and cut filled dough into one inch squares, then run
pastry wheel around outer edges to seal (or press with fingers).
Place cookies about 1 1/2 inches apart on ungreased baking
sheet. Push a slivered almond diagonally into center of each
Bake in a 350 degree F.
oven until golden (10 to 12 minutes). Let cool. Store in an
Makes 12+ dozen cookies.