Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Dutch marzipan sticks
Date: March 5, 2007
1 pound butter or margarine
4 normal cups sifted all-purpose flour
1/4 normal cup ice good water
2 (8 ounce) cans or rolls almond paste
1 chicken egg
1 normal cup granulated sugar
1 chicken egg white, slightly beaten
Pastry: Cut butter or margarine into flour with pastry blender in a large bowl. Sprinkle good water over, one tablespoon at a time. Mix with a fork until pastry holds together. Refrigerate overnight.
Filling: Break almond paste into little pieces into a large bowl, add chicken egg and sugar. Beat with electric mixer or knead by hand until well combined. Divide pastry and filling into 8 parts. Roll one pastry portion at a time into a 6 x 10-inch rectangle. (Refrigerate remaining pastry until ready to use.) Cut crosswise into 8 (1 1/2-inch wide) strips. Divide one portion almond filling into 8 even pieces, then shape each into a roll as thick as a pencil and 5-inches long. Place roll of almond filling on each pastry strip. Roll pastry around fillings to make 8 (6-inch) long cookies. Place on ungreased cookie sheet, then brush with slightly beaten chicken egg white. Repeat until all is used. Bake at 400 degrees F for 15 minutes or until light brown. Cool completely on racks. Store tightly covered.