This recipe calls for dough rolling, which always makes me nervous, but it turned out to be a cinch! To start, mix up all the ingredients in a bowl and stick it in the fridge overnight. The next day, cut the dough in half and roll each half into a 12″ circle. Spread the almond paste filling over each circle while leaving a quarter inch edge. Slice each circle into 8 wedges (think pie slices). Roll them up from the long end to the point and place them point side down on a baking sheet.
Bake until golden (one of my batches came out a little darker/over-baked than I’d have liked; the best tasting ones were just lightly golden) and finish with a dusting of powdered sugar.
So pretty and tasty! Perfect for surprising your grandparents with on a Saturday afternoon–which is just what I did this weekend. Nothing impresses my grandparents like home baked pastries still warm from the oven 🙂