ALMOND "CALZONES" (PIE FILING)
This is my version of Grandma W's almond slices she used to make and send to me every Christmas since I didn't like the traditional fig filling for Cucudatti. I made this easier to handle with encasing the filling in a biscuit round to make little calzone shapes. :)
Provided by Megan Stewart @GSMegan
Categories Cookies
Number Of Ingredients 12
Steps:
- NOTE: This is 5 recipes of Biscotti, Seeded, and can fit 2 at a time in a kitchenaid mixer bowl. You will need three bowls.
- Put margarine in the mixer bowls to soften. Add sugar and mix together. Add flour, powder and vanilla, mix. Add whole egg and egg yolk. When well mixed, cover with foil and refrigerate overnight. Original recipe said for 2 hours, but I prefer overnight.
- Roll out, making sure you have lots of flour on hand. As it warms up, it gets sticky again, so I had to roll with lots of additional flour. Cut out with the biscuit cutter Barb gave me.
- Put a very small spoon of the almond pie filling on each dough round (I put them onto wax paper until all cut out before filling).
- Fold over into a crescent shape, what I call a calzone, and push edges together. Put onto ungreased baking sheet.
- Bake at 375 degrees 20-23 min, until firm. Bottoms will be slightly browner than tops. Remove immediately from baking sheets. Put onto baking rack to cool.
- Make a glaze to your flavor preference, glaze cookies, let glaze harden before boxing up. Can also be frozen, but if you do, make sure to put wax paper between layers (that's how Grandma did it when she sent them to me!).
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