Almond paste cookies are made by enclosing almond paste in buttery dough and sealing it tightly. The filling softens in the oven, leaving a tender pocket in the center, so careful sealing is important.
Beat the butter and powdered sugar until creamy. Add the egg yolk and vanilla and mix. Add the flour and salt to make a soft dough.
Divide the almond paste into balls about 1.5 cm across. Wrap each one completely in a piece of dough, sealing it without leaving any gaps.
Bake in an oven preheated to 170°C / 340°F until the bottoms are lightly colored. If some almond paste leaks out, do not worry; it will firm up as it cools.
When wrapping the almond paste balls in dough, avoid thin spots along the seams; otherwise, the filling may leak out in the oven. Allergen: Contains wheat (gluten), dairy, egg, and tree nuts (almond).
Kapatma işlemine bayağı vakit ayırdım, ilk 4-5 tanesinde badem ezmesi kenardan taştı ama elim alışınca düzeldi. Sonuçta içi tam istediğim kıvamda, dışı gevrek çıktı; bir dahaki sefere hamuru biraz daha ince açacağım.
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