Ingredients
Equipment
Method
Making the Almond Paste (if you prefer homemade)
- Carefully zest the lemon, making sure to only take the yellow part and avoid the white pith.
- Add the almonds, sugar, and lemon zest to a food processor.
- Pulse until the almonds are finely ground, and the mixture has a sandy texture. Be careful not to over-process, or it will turn into almond butter.
- Add the egg and almond extract to the almond mixture, and pulse until it comes together and forms a ball.
- Wrap the almond paste in plastic wrap and refrigerate for at least 1 hour before using.
- This makes about 3 times the amount you'll need, you can freeze the rest. Wrap it tightly in plastic wrap, and put it in an airtight container .
Preparing the Almond Paste
- If you're using store-bought almond paste, you'll want to enhance the flavor a bit. Start by mixing it with one egg yolk and the zest of half a lemon. The egg yolk will smooth out the paste, while the lemon zest adds brightness. Use a hand mixer on low speed to blend it until smooth.
- If you're using homemade almond paste (from the recipe provided above), you do not need to add more lemon zest, as it’s already included in the almond paste. Simply mix in the egg yolk to achieve the right consistency.
Assembling the Amandelbroodjes
- On a lightly floured surface (or using the parchment paper that comes with your puff pastry), cut your puff pastry into two long strips.
- Cut each strip into three equal pieces to give you six rectangles.
- Place an almond paste log in the center of each pastry rectangle, parallel to the short side.
- Lightly wet one half of the pastry with water, then fold the other half over the almond paste. Press the edges together to seal.
- Repeat with all six pastries.
Coating the Pastries
- Spread the sugar out on a plate or shallow dish.
- Brush the tops and sides of each pastry with water, then dip them into the sugar to coat all the wet surfaces.
- Place the pastries on a parchment-lined baking sheet, ensuring the short sides are touching to prevent almond paste from leaking out.
Baking the Amandelbroodjes
- Chill the pastries in the fridge for about 30 minutes.
- Preheat the oven to 200ºC (390ºF).
- Bake for 25 minutes, or until golden brown.
- After baking, transfer the pastries to a cooling rack to cool completely.
- If you prefer a glossy top, finish under the broiler for a few seconds to melt the sugar. But I recommend keeping the sugar granules for that satisfying crunch!
