Almond Twists

1. 1

   Sprinkle work surface lightly with sugar. Unfold 1 sheet of pastry and lay flat on surface.

2. 2

   Roll out to 12-inch square. Divide almond paste in half. Break half of paste into small pieces and dot over half of pastry sheet. Fold pastry in half over almond paste and roll out to 10 x 12-inch rectangle. Fold in half again and roll out to 10 x 12-inch rectangle. Cut pastry in half to make 2 rectangles, each 5 x 12-inches. Cut each rectangle into 12 strips, 1-inch wide. Twist strips into corkscrew shape and place on ungreased baking sheets about 1-inch apart. Repeat with remaining pastry sheet and almond paste. Bake in preheated oven at 375u00b0 for 15 to 18 minutes or until puffed and golden brown. Remove from baking sheets immediately and cool completely on wire racks.

No nutritional information available.

No additional tips available.