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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside. In a medium mixing bowl, beat 1 egg white and the almond paste with an electric mixer on medium speed until combined. Add granulated sugar, brown sugar and vanilla; beat about 1 minute or until smooth.
On a lightly floured surface, unfold each sheet of pastry. Roll each into a 12x10-inch rectangle; cut each rectangle into six 5x4-inch rectangles. Spoon 1 rounded tablespoon of the almond mixture onto each rectangle, spreading slightly. Top each with 2 teaspoons jam. Moisten the outside edge of the pastry with water. Fold each rectangle in half lengthwise to make a 5x2-inch pastry; gently press edges to seal.
Place the pastries on the prepared baking sheet. Using a sharp knife or kitchen scissors, cut five 1/2-inch slits along the sealed side of each pastry. Curve each pastry slightly with the slits on the outside. Lightly beat the remaining egg white. Brush the pastries with egg white and sprinkle with almonds.
Bake for 20 to 25 minutes or until golden. Cool on the pan on a wire rack.