SAVANNAH BOW TIES WITH CHOCOLATE SAUCE
Steps:
- Preheat oven to 400 Let pastry stand at room temperature for 20 minutes or until easy to roll. Unfold pastry on lightly floured surface. Roll into 14 inch square. Cut square in 1/2 inch with fluted pastry wheel. FILLING: Crumble almond paste in bowl. Add egg yolk, brown sugar and milk. Beat until well mixed. Spread filling over 1 pastry half. Almond Filling will be very stiff. Drop dollop uniformly over pastry. Spray wax paper w/non-stick spray. Use sheets to press filling over dough. Place remaining pastry half on top. Using fluted wheel - cut dough crosswise into 14-one inch wide strips. Cut each strip in half. Twist each strip twice. Place cookies 2 inches apart on cookie sheet lined with parchment. Brush twist with slightly beaten egg, sprinkle with sugar. Bake 12-15 minutes until golden. Transfer to wire rack to cool.
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