Banquette

Photo: flickr user army.arch

Ingredients

(Almond Roll)

1 cup almond or macaroon paste

1 cup sugar

1 egg

1 egg separated

cup cornstarch

2 cups flour

1 cup butter

cup water

Preparation

Let paste, sugar, egg, egg yolk and cornstarch stand in bowl for 30 minutes. Preheat oven to 400 degrees. Blend flour, butter and water in bowl like pie crust. Dough may be refrigerated overnight if desired. When ready to prepare, divide dough into 2 equal parts. Roll each part on floured board to 8 x 13 inch rectangle. Cut lengthwise into 2 equal strips (4 strips, each 4 x 13 inch in all). Prepare the filling by mixing the almond paste, sugar, eggs and cornstarch. Form into 4 cylinders, each 12 inches long and the diameter of a dime. Place filling rolls on length of dough. Fold over the ends and then the long sides, moistening one side to