-
1
To make dough, combine warm milk, 1 teaspoon sugar and yeast in a small bowl.
-
2
Let stand about 10 minutes or until bubbly.
-
3
Meanwhile, combine remaining sugar, salt, flour and butter in food processor.
-
4
Pulse until well blended.
-
5
Add egg yolks, yeast mixture and extracts.
-
6
Process 20 to 30 seconds until thoroughly mixed and dough forms a ball.
-
7
Transfer to a medium bowl, cover tightly with plastic wrap, and refrigerate at least 4 hours or up to 2 days.
-
8
Remove dough from refrigerator about 90 minutes before serving.
-
9
Spray a large baking sheet with cooking spray.
-
10
Divide dough and form into balls, using about two-thirds of dough in one and one-third in the other.
-
11
Roll out larger ball and shape into a 9-by-12-inch oval, a little thicker than a pizza crust.
-
12
Transfer to baking sheet.
-
13
Spread jam on dough to within 3/4- inch of its edges; sprinkle grated almond paste over jam.
-
14
Roll out second portion of dough into a slightly smaller oval, and place on the first, covering the filling.
-
15
Roll the edge of lower dough up around the top dough, pinching to seal filling.
-
16
Slash a few decorative cuts in top.
-
17
Cover with a clean cloth and let rise in a warm place until almost doubled, about 45 minutes.
-
18
About 30 minutes into the rise, preheat oven to 350F
-
19
Bake about 15 minutes.
-
20
Remove, brush top with beaten egg white and sprinkle with almonds and sugar; continue baking another 25 minutes or until golden and fragrant and shiny on top.
-
21
Serve, warm or hot.
