Almond Turnovers 

Almond Turnovers 

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Almond Turnovers 

30 MIN
25 MIN
1 H
8 turnovers
Ricardo's recipe: Almond Turnovers 






  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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