Ingredients
Scale
- 1 package puff pastry sheets, I use Pepperidge Farm
- 4 ounces almond paste
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1 egg white
- ¼ teaspoon kosher salt
For the Glaze:
-
1½ cups powdered sugar
-
2 tablespoons milk
-
¼ teaspoon almond extract
Instructions
- Defrost the puff pastry sheets in the refrigerator overnight.
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Chop 4 oz almond paste into small cubes.
- In a food processor, combine the almond paste, ¼ cup granulated sugar, ¼ cup light brown sugar, 1 egg white, and ¼ teaspoon kosher salt. Process until smooth and a thick paste forms.
- Lightly flour your work surface. Unfold one puff pastry sheet (keep the other chilled until you’re ready for it). Roll the pastry out to about ¼ inch thick.
- Cut the sheet into 6 even vertical strips, then cut the whole sheet horizontally down the center to make 12 pieces.
- Spoon a strip of the almond filling down the center of each piece of puff pastry.
- Roll each strip lengthwise into a tight log, pressing the seam and ends gently to seal. Twist each log into an S shape and place on the prepared baking sheet, leaving 2 inches of space between cookies. Repeat with the remaining pastry.
- Bake for 17-18 minutes, or until the pastries are puffed and the edges are golden brown.
- Remove from the oven and let the cookies cool completely.
- To make the glaze, whisk together 1½ cups powdered sugar, 2 tablespoons milk, and ¼ teaspoon almond extract.
- Spoon the glaze over the tops of each cookie and let them set for about 1 hour, or until the glaze has hardened.