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1
Cream together butter and sugar until light and fluffy.
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2
Add egg yolk and orange peel.
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3
Add flour, don't over mix.
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4
If the dough is too crumbly, add a little water.
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5
Chill the dough until firm enough to roll out.
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6
Make almond paste, or mix prepared almond paste (such as Odense brand) with egg white.
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7
If the paste is too hard to mix, grate it into the egg white and add enough water to achieve a spreadable consistency.
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8
After the dough is chilled, roll out dough nice and thin.
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9
Cut the dough into 3-inch strips.
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10
Gather extra dough, repeat until dough is used up.
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11
Spread almond paste mixture on dough, leaving 1/4-inch free at the top edge.
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12
Gently roll up the dough, and place on a cookie sheet, refrigerating until firm.
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13
Preheat oven to 350 degrees.
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14
Remove chilled dough from the refrigerator.
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15
Slice roll into 2-inch pieces, and arrange these on the cookie sheet, leaving a little room for spreading.
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16
Slice each 2-inch roll every 1/4-inch or so from the top down leaving about a 1/4-inch uncut at the bottom.
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17
Gently pull down the ends to form a crown shape.
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18
Brush each cookie with an egg wash, and sprinkle with almonds.
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19
If you prefer, use parl suukar, or pearl sugar, for a glittering effect.
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20
Bake 15 to 20 minutes, until pale golden in color, remove and cool.
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21
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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22
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
