Prep 5 mins
Cook 10 mins
I just saw this on Paula Deen and can't wait to make it! (Might have to get the ingredients the next grocery trip..hehehe) They looked delicious. NOTE: Any of the leftover chocolate sauce can be put into custard cups, refrigerated and served as pudding!
- 1 sheet frozen puff pastry
- 1⁄2 cup almond paste
- 1 egg yolk, white reserved
- 1⁄4 cup brown sugar, packed
- 2 teaspoons milk
- 1 egg white, reserved one
- sugar, for sprinkling
CHOCOLATE DIPPING SAUCE
- 3⁄4 cup sugar
- 2 tablespoons cornstarch
- 1⁄4 teaspoon salt
- 6 (1 1/2 ounce) milk chocolate candy bars
- 2 cups whipping cream
- 1 egg yolk, beaten
- 1⁄2 teaspoon vanilla
- Let pastry stand at room temperature for 20 min or until easy to roll. Unfold pastry on a lightly floured surface.
- Roll into a 14" square.
- Cut square in half, use a fluted pastry wheel if you have one.
- Preheat the oven to 400ºF.
- Crumble almond paste in a small mixing bowl.
- Add egg yolk, brown sugar, and milk; beat with an electric mixer on medium speed until well mixed.
- Spread filling over 1 puff pastry half. (Filling will be very stiff. To make spreading easier, drop dollops of filling uniformly over pastry. Spray a piece of waxed paper with non-stick spray. Press almond paste evenly over entire pastry. Spray paper as often as needed to prevent sticking).
- Place remaining pastry half on top of filling.
- Cut dough into 14 - 1" wide strips, then cut the strips in half to make 28 pieces.
- Twist each piece twice, to form like a bow tie.
- Place twists about 2" apart on cookie sheets covered in foil or parchment paper.
- Brush twists with slightly beaten egg white. Sprinkle with sugar - coarse if available.
- Bake for 12-15 minute or until golden brown.
- Transfer to wire racks to cool. Serve with Dipping Sauce.
- DIPPING SAUCE:.
- In a saucepan stir together sugar, cornstarch and salt.
- Crumble candy bars in 1 at a time.
- Gradually stir in cream, and cook over medium heat until chocolate is melted.
- Temper egg yolk with 1/2 cup of hot sauce; add back to pot, and cook and stir until mixture comes to a boil.
- Remove from heat.
- Stir in vanilla and pour into a serving bowl.
I am baking my second batch right now and just HAD to comment on how yummy these cookies are! I cheated and took an easy way out--SOLO makes canned almond cake and pastry filling (12.5 oz. can) and I used 3/4 can of that instead of the paste mixture. I also bought the pre-made Baker's Dipping Chocolate that just has to be microwaved. Most of the cookies have Xmas sprinkles on them and are delicious; I'm sure the chocolate dipped ones will be even better!
I have only made the bowtie cookies and not the chocolate sauce and they are fantastic. I also had saw Paula Deen made these and can't wait to make them again but with the chocolate sauce. The cookies are so light tasting and are great on their own too.