Food Network: Mandel Kranser Almond Crowns

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Mandel Kranser Almond Crowns
Recipe courtesy Patricia Sannit

Ingredients
1 cup butter, softened
1/2 cup sugar
1 egg yolk
2 teaspoons dried orange peel or zest from 1 orange
2 cup flour
1/2 teaspoon salt
1 (7-ounce) package almond paste or home made (see Joy of Cooking)
1 egg white
Water
1/2 cup finely chopped almonds`
Egg wash

Directions
Cream together butter and sugar until light and fluffy. Add egg yolk
and orange peel. Add flour, don't over mix. If the dough is too crumbly, add a little water.

Chill the dough until firm enough to roll out. Make almond paste, or mix prepared almond paste (such
as Odense brand) with egg white. If the paste is too hard to mix, grate it into the egg white and
add enough water to achieve a spreadable consistency. After the dough is chilled, roll out dough
nice and thin. Cut the dough into 3-inch strips. Gather extra dough, repeat until dough is used
up. Spread almond paste mixture on dough, leaving 1/4-inch free at the top edge. Gently roll up the
dough, and place on a cookie sheet, refrigerating until firm. Preheat oven to 350 degrees. Remove
chilled dough from the refrigerator. Slice roll into 2-inch pieces, and arrange these on the cookie
sheet, leaving a little room for spreading. 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. Gently pull down the ends to form a crown
shape. Brush each cookie with an egg wash, and sprinkle with almonds. If you prefer, use parl
suukar, or pearl sugar, for a glittering effect. Bake 15 to 20 minutes, until pale golden in color,
remove and cool.
The recipes for this program, which were provided by contributors and guests who may not be
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