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Moroccan Almond Rolls

cookies, moroccan

2 1/4 cup unbleached all-purpose flour (sifte; d)
1 cup butter
1/2 teaspoon salt ice water
----FILLING----
8 oz almond paste
1 large egg
2 tablespoon sugar
1/3 cup ground almonds

Place the flour, butter and salt in a mixing bowl. Cut in the butter with a pastry blender until the mixture is crumbly. Add the ice water and blend well with a for, until moistened. Shape into a ball and divide it into 3 sections, wrap, and refrigerate for at least 1 hour, (no more than 2 hours). Meanwhile, prepare the filling by mixing all of the ingredients together. Remove the dough from the refrigerator, and roll out 1 section into a 12 X 12-inch square. Cut into 3-inch squares. Place a small piece of filling at one corner of each small square and roll up, diagonally. Repeat with the remaining two sections of dough. Place the rolled squares on ungreased cookie sheets and bake in a preheated 400 Degree F. oven for 10 to 12 minutes. From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright 1986 Courtesy of Rich Harper

Yield: 48 servings

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