|All purpose flour||400 Gram (2 2/3 Cups)|
|Powdered sugar||150 Gram, sifted (1 Cup)|
|Butter||250 Gram, softened (1 Cup Plus 2 Tablespoons)|
|Ground almonds||200 Gram (1 3/4 Cup)|
|Almond extract||2 Drop|
|Kirsch/Sherry||50 Milliliter (Scant 1/4 Cup)|
|Chopped mixed candied peel||120 Gram (2/3 Cup)|
|Egg yolk||1 , beaten|
|Blanched almonds||1 Tablespoon|
To make pastry, sift flour, powdered sugar and salt into a large bowl.
Add butter and egg yolks.
Knead to a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to a 16x10-inch (40x25-cm) rectangle, 1/4 inch (5 mm) thick.
To make filling, combine almonds, almond extract and kirsch or sherry in a small bowl to make a stiff paste.
Spread over dough; sprinkle with mixed candied peel.
Roll up dough from long side; cut into 1-inch (2.5-cm) slices.
Stand slices upright on a baking sheet, 2 to 3 inches (5 to 8 cm) apart.
Brush tops with egg yolk.
Place a piece of candied lemon peel and an almond on each slice.
Bake 20 minutes or until golden.
Cool on a rack.