Candi's Desserts #70

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Chocolate Almond

INGREDIENTS

one package puff pastry dough
one cup almond flour
three tablespoons all-purpose flour
half cup granulated sugar
two large eggs
Pinch of salt
four tablespoons unsalted butter
one cup grated chocolate

DIRECTIONS

In a food processor, put almond flour, all-purpose flour, granulated sugar, eggs, salt and butter. Pulse till mixed and smooth. This is your almond paste, or “frangipane”.

Make sure puff pastry is very cold. Put 1 sheet of puff pastry halfway on top of another sheet. Spread frangipane on half of the pastry and sprinkle with half of the chocolate flakes. Roll up exposed filling and turn dough over. Do it again the filling process and roll up dough. We want to create an S-shape with the pastry.

Slice dough into six even pieces. Put each piece into a well-greased nine-inch cake pan. Put in the freezer for ten to fifteen minutes if dough becomes too soft. Bake for thirty-five to forty minutes. Enjoy!

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