-
1
Let pastry stand at room temperature for 20 minutes or until easy to roll.
-
2
Unfold pastry on a lightly floured surface.
-
3
Roll into a 14-inch square.
-
4
Cut square in half with a fluted pastry wheel.
-
5
Preheat the oven to 400 degrees F.
-
6
For filling: crumble almond paste in a small mixing bowl.
-
7
Add egg yolk, brown sugar, and milk.
-
8
Beat with an electric mixer on medium speed until well mixed.
-
9
Spread filling over 1 pastry half *.
-
10
Place remaining pastry half on top of filling.
-
11
Using the fluted pastry wheel, cut dough crosswise into fourteen 1-inch-wide strips.
-
12
Then cut each strip in half crosswise to make 28 pieces.
-
13
Twist each piece twice.
-
14
Place twists about 2 inches apart on cookie sheets lined with foil or parchment paper.
-
15
Brush twists with slightly beaten egg white.
-
16
Sprinkle with sugar (coarse sugar if available).
-
17
Bake for 12 to 15 minutes or until golden.
-
18
Transfer to wire racks to cool.
-
19
Serve with Chocolate Dipping Sauce.
-
20
*Almond filling will be very stiff.
-
21
To make spreading easier, drop a dollop of filling uniformly over pastry.
-
22
Spray a piece of waxed paper with non-stick cooking spray.
-
23
Press almond paste evenly over entire dough.
-
24
Spray waxed paper as often as necessary to prevent filling from sticking.
-
25
In a saucepan stir together sugar, cornstarch and salt.
-
26
Crumble candy bars in 1 at a time.
-
27
Gradually stir in cream.
-
28
Cook and stir over medium heat until chocolate is melted.
-
29
Temper egg yolk with 1/2 cup of hot sauce.
-
30
Add back to pot and cook and stir until mixture comes to a boil.
-
31
Remove from heat.
-
32
Stir in vanilla and pour into a serving bowl.
-
33
Any remaining sauce can be poured into custard cups, refrigerated and served as pudding.
-
34
Ease of Preparation: Easy
