Almond Turnovers 

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Preparation time
30 min
Cooking time
25 min
In the fridge
1 h
8 turnovers


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Nutrition Facts

Teneur % valeur quotidienne
Calories 600  
Total Fat 42 g  
Saturated Fat 10 g  
Sodium (salt) 140 mg  
Carbohydrate 46 g  
Fibre 4 g  
Protein 11 g  

About nutrition facts






  1. In a food processor, process almond paste and sugar into fine pieces. Add butter, egg yolks and almond extract. Pulse until smooth. Pour into a bowl and add almonds. Cover and refrigerate for 1 hour. 


  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a 43 X 30-cm (17 X 12-inch) baking sheet with parchment paper.
  2. On a floured work surface, roll out dough into two 25-cm (10-inch) squares of about 3-mm (1/8-inch) thick. Cut each piece of dough into four squares.
  3. Brush one side of the pastry with beaten egg. Spoon about 30 ml (2 tablespoons) of almond mixture in the centre of each square. Close to form triangles. With a fork, press edges to seal the dough.
  4. Place turnovers on the baking sheet. With scissors, make a small incision in the centre of each turnover to allow steam to escape.
  5. Brush with remaining beaten egg and sprinkle with almonds. Bake for about 25 minutes or until turnovers are a nice golden colour. Let cool completely and dust with icing sugar.

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