|All purpose flour/Unbleached flour||2 Cup (32 tbs) (Pillsbury Best)|
|Sugar||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Almond paste||1⁄3 Cup (5.33 tbs), cut into small pieces|
|Milk||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄4 Teaspoon|
Preheat oven in Convection Bake to 400°F (*375°F).
Lightly spray cookie sheet with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in almond paste, separating pieces to coat each with flour mixture.
In small bowl, combine milk, almond extract and egg. Blend well. Add to flour mixture. Stir just until dry ingredients are moistened.
On floured surface, gently knead dough about 6 times. Divide dough in half. Shape each into ball. Pat each ball into 5-inch round with center higher than edges. Cut each round into
6 wedges. Place wedges 1 inch apart on sprayed cookie sheet.
Convection Bake for 10 to 15 minutes or until light golden brown. Cool 10 minutes before serving.