Quince and Almond Filled Cookies
Dough chilling time
prepared quince paste
chopped slivered almonds
coarse sparkling crystal sugars
Bobs Red Mill
Cream together butter and sugar until smooth, then add egg and almond extract.
Continue by adding the flour, salt, and baking powder.
Place half the dough on a sheet of parchment, cover with another sheet and roll out to a 6x12-inch rectangle.
Place the covered dough on a baking sheet and repeat with the other half, placing that on top of the first.
Chill dough sheets on the baking sheet for two hours or until firm.
Preheat oven to 350F.
Mash the quince paste with a fork to make it easy to spread.
Working with one sheet of dough at a time, place half the quince paste down the center of the dough sheet, spreading evenly and leaving a margin.
Top with half the nuts.
Brush lightly all the way around on the margin with beaten egg white.
Fold dough sheet over to make a pop tart of sorts, and crimp the edges all around with a fork. Mend any holes you might accidentally make.
Brush the top with more egg white and sprinkle liberally with the sparkling sugars.
Repeat with the other dough sheet.
You can fit both of these on a rectangular baking sheet (trim the parchment of needed).
Bake for about 25 minutes or until lightly golden.
Cool on pans for five minutes, then cut each strip into about 12 slices, and allow to cool further without disturbing, for about an hour.
From the kitchen of palatablepastime.com
Membrillo, Newtons, Quince paste