Directions (continued)
- Turn onto a heavily floured surface; roll dough into an 18-in. x
- 12-in. rectangle. Cut cold butter into thin slices. Starting with a
- short side of dough, arrange half of the butter slices over
- two-thirds of rectangle to within 1/2 in. of edges.
- Fold unbuttered third of dough over middle third. Fold remaining
- third over the middle, forming a 12-in. x 6-in. rectangle. Press
- edges to seal. Cover and refrigerate for 30 minutes. Roll dough into
- an 18-in. x 12-in. rectangle.
- Repeat steps of dough folding, ending with a 12-in. x 6-in.
- rectangle, chilling and rolling dough into an 18-in. x 12-in.
- rectangle three times.
- In a small bowl, combine the almonds, confectioners' sugar, egg
- whites and almond extract. Set aside. On a floured surface roll
- dough into a 20-in. square. Cut in half, forming two rectangles.
- Spoon half of the almond paste over one rectangle. Roll up jelly-roll
- style, starting with a long side. Brush edge with egg white; pinch
- seam to seal. Bring ends of roll towards the center to form a "B"
- shape. Place seam side down on a parchment paper-lined baking sheet.
- Repeat with remaining dough and almond paste.
- Cover and let rise in a warm place until doubled, about 40 minutes.
- Combine egg yolk and water; brush over dough. Sprinkle with sliced
- almonds.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from
- pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Nutrition Facts: 1 slice equals 291 calories, 15 g fat (6 g saturated fat), 47 mg cholesterol, 174 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.