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| What You Need: |
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¼ Danish pastry dough
1 egg white combined with 1 teaspoon water
Granulated sugar
1 tablespoon soft butter
2 tablespoons flour
FRANGIPANE FILLING
3 tablespoons unsalted butter
6 tablespoons almond paste
1 teaspoon flour
1/8 teaspoon grated lemon rind
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| How To Cook: |
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1. To make the frangipane filling, cream the butter by using an electric mixer set at medium speed or by beating it against the side of a bowl with a wooden spoon.
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2. When light and fluffy, beat in the almond paste, a little at a time, and then the flour and grated lemon rind. Preheat the oven to 400°F. On a floured surface, roll the dough into a 10-by-15-inch rectangle.
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3. With a pastry wheel or small, sharp knife, cut off its ragged edges. Spread a thin layer of the frangipane along half of the dough. Fold the other side over, seal the edges with your fingers and cut into 2½ -inch strips.
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4. Now cut 3 slits ¾ of the way into each strip, and bend the strips slightly so that they form a crescent. With a pastry brush or paper towel, grease a cookie sheet with 1 tablespoon of butter and sprinkle it with flour, tapping off any excess.
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5. Set the pastries on the sheet and brush each strip with the egg white and water mixture. Sprinkle with sugar and bake 10 minutes.
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6. Reduce the heat to 350°F and bake another 10 minutes. Remove from the oven and, with a wide spatula, transfer the pastries to a wire cake rack to cool.
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