1. Preheat oven to 425 degrees. 2. Line baking sheet with parchment paper and lightly spray paper with nonstick cooking spray. 3. Combine flour, sugar, baking powder, salt, butter, almond paste and almonds in food processor. 4. Pulse until mixture has the consistency of coarse crumbs. Put in a large bowl. 5. Whisk together egg, egg yolk and 2/3 cup cream until blended. Stir the egg mixture into the flour mixture until dough just begins to hold together. 6. Add dough to lightly floured surface. With lightly floured hands, pat dough to 1/2" thickness. 7. Cut scones using a 2" diameter heart-shaped cookie cutter or round biscuit cutter. Gather excess dough and repeat process. Place scones 3" apart on prepared baking sheet. 8. Lightly brush surface of scones with remaining 2 tablespoons of cream. 9. Bake 15-20 minutes, or until puffed and golden brown. 10. Remove from oven and cool on wire rack. 11. Now: I add about 1/2 teaspoon of almond extract or so to my cream and egg mixture. I do not cut these with a cookie cutter and re-roll. I usually just cut them in squares and then into triangles. 12. I also freeze them on a wax-paper lined sheet for several hours before baking and add about 3-4 minutes to my baking time. ---------------------------------------------------------------------------
Nutrition
Ingredients
