Candied Orange-Filled Pastries
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/4 cup granulated sugar
1 large egg
1/2 cup almond paste
2 tablespoons butter, softened
3 tablespoons chopped candied orange peel
1 large egg
2 tablespoons all-purpose flour
1/2 cup confectioners' sugar
1 to 2 tablespoons water
2 to 3 tablespoons chopped candied orange peel
To prepare the pastries, in a medium bowl, mix together the flour
In a large bowl, using an electric mixer set on medium speed, beat
together the butter and sugar until light and fluffy. Beat in the
egg. Reduce the mixer speed to low and gradually beat in the flour
mixture until a dough forms.
Shape the dough into a flat square, wrap in plastic wrap, and chill
in the refrigerator for 1 hour.
Meanwhile, prepare the filling. In a small bowl, mix together the
almond paste and butter. Stir in the orange peel, egg and flour.
Heat the oven to 425 degrees F. Grease 2 baking sheets.
On a lightly floured surface, roll dough into a 15-inch square, then
cut into thirty-six 2 1/2-inch squares. Spoon about 1 teaspoon of
filling onto each square. Roll up; pinch seams and edges to seal.
Place pastries, seam-side down, on the prepared baking sheets,
spacing 2 inches apart. Bake until firm, 10 to 12 minutes. Transfer
the baking sheets to a wire rack to cool.
To prepare topping, in a small bowl, stir together confectioners'
sugar and water until smooth. Drizzle over pastries. Sprinkle with
the orange peel.
Source: Great American Home Baking
Makes 3 dozen.