Almond filled pastry traditionally only made at Christmas. This particular recipe was passed down through the generations from a family bakery in Germany.

Bon Kets

Dough
2 cups flour
1 cup butter
4 Tbsp. water
1 Tbsp. brandy flavoring
1 tsp. baking powder

Cut butter into flour. Add water, brandy flavoring and baking powder, mix well until dough gathers together. Form into two balls of dough and chill.

Filling
Mix together:
2 – 3 oz. pkg. blanched almonds, finely ground
1/2 cup sugar
2 egg whites
1 tsp. almond flavoring

Assembly
2 eggs yolks for brushing surface
sugar for dipping

1. On a lightly floured surface, roll out one ball of dough at a time into a rectangle.

2. Working from the longest side, spread the filling 1/4″ from the edge in a “rope” or line.

3. Roll the edge of the dough over the filling and cut all the way along the fold.

4. Cut into individual bars about 1 1/2″ long.

5. Tuck the filling in at both ends of bars and seal by pinching the dough.

6. Dip the tops into beaten egg yolks, and then into sugar.

7. Place on lightly greased cookie sheets and score the tops with 2 or 3 diagonal cuts.

8. Repeat with the rest of the rolled dough.

9. Do the same with the second ball of dough.

10. Bake at 350*F for about 10 minutes, until lightly browned.