Fudge And Almond Purses
|Butter||2 Ounce, softened (4 Tablespoon)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolk||1 Large|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Unsweetened cocoa powder||1⁄4 Cup (4 tbs)|
|Finely chopped almonds||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Butter||4 Ounce (8 Tablespoon)|
|Cold water||3 Tablespoon|
|Vanilla extract||1 1⁄2 Teaspoon|
|Confectioners sugar||1 Tablespoon (For Sprinkling)|
|Flour||1⁄2 Cup (8 tbs) (For Sprinkling)|
Heat the oven to 350 degrees.
Lightly butter 2 baking sheets.
To make the filling, combine the butter, sugar, egg yolk, vanilla and almond extracts in a bowl and beat well to blend.
Stir in the cocoa and the nuts and mix well.
To make the dough, stir together the flour and the salt.
Add the butter and work it in with your fingertips, a fork or a pastry blender until the mixture resembles coarse crumbs.
Add the water and the vanilla and almond extracts and mix well.
The dough will be sticky.
Generously sprinkle a pastry cloth or work surface with a mixture of confectioners' sugar and flour.
Divide the dough in half and roll out one half as thin as possi-ble, using a lightly floured rolling pin.
Cut into 2 1/2-inch squares.
Repeat with the remaining dough.
Place the squares on the baking sheets.
Drop 1 level teaspoon of the filling onto the center of each square.
Bring the four corners together and pinch to seal.
Bake for 15 to 20 minutes, until the tops are lightly browned.