Ingredients Jump to Instructions ↓

  1. 1 (8 oz.)can almond paste

  2. Crumbled 3 c Sugar

  3. 1 1/2 ts Salt

  4. 1 c Butter/margerine

  5. 1 c Shortening

  6. 3 c Whole eggs (about 12)

  7. 12 c All-purpose flour

  8. 1/4 c Baking powder

  9. 1 1/2 ts Vanilla extract

  10. 1 ts Almond extract

  11. 1 c Walnuts, coarsely chopped

  12. 1/4 c Candied fruits

  13. 1 Egg, well beaten, for wash

  14. 1 cup cocoa,

  15. 1/2 cup sugar,

  16. 1/4 cup water

  17. 6 (12 inch) rolls In a large bowl combine almond paste, sugar, salt, butter, shortening and eggs. Beat till smooth. Beat in flour, baking powder and extracts. Place dough on a floured surface and knead a few times til smooth ball is formed. Cut dough into 3 pieces. Preheat oven to

  18. 375 F. (Moderate) To prepare filling, mix cocoa, sugar and water in a bowl til a paste is formed. Roll out

  19. 1 piece of dough to a

  20. 24 X 6-inch rectangle. Spoon paste in a long ribbon down the center of the dough. Wrap dough around filling and shape into a smooth roll. Cut roll into 2 (12 inch) lengths and place on a greased cookie sheet about 4 inches apart. Repeat with the second piece of dough spreading with walnuts. Repeat with third piece of dough spreading with candied fruits. Brush all rolls with egg wash and sprinkle with additional sugar. Bake the

  21. 6 rolls for 45 minutes, or until richly browned. Cool on racks. Cut rolls into1-inch pieces, slicing crosswise. NOTE: Mandelbreit tastes even better after aging for 1 week wrapped in foil. Slice after unwrapping.


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