INGREDIENTS
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) butter
- 1 large egg
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (12 1/2-oz. can) almond cake and pastry filling, divided
- 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Premier White Morsels, divided
- 2/3 cup slivered almonds, toasted and finely chopped, divided
- Sifted powdered sugar
INSTRUCTIONS
PREHEAT oven to 350° F. Grease baking sheet.
COMBINE flour, granulated sugar, baking powder and baking soda in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
COMBINE egg, milk and vanilla extract in small bowl; mix well. Add to flour mixture; stir with fork just until moistened. Form a ball with dough; divide dough in half. Cover; refrigerate for about 1 hour or until dough becomes easy to handle.
ROLL each half of dough on floured surface to 12 x 6-inch rectangle. Spread each rectangle withhalf of pastry filling to within 1-inch of edge. Top each filling with 1 cup morsels and half the nuts. Brush edges of each rectangle with water. Bring two long sides of each rectangle together over filling; seal seams and ends of each rectangle. Carefully transfer each rectangle, seam side down, with a pastry cloth or long metal spatula to prepared baking sheet about 3 inches apart.
BAKE 15 to 18 minutes until golden brown. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Cut each loaf into eighteen 1/2 inch-thick slices.
COMBINE flour, granulated sugar, baking powder and baking soda in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
COMBINE egg, milk and vanilla extract in small bowl; mix well. Add to flour mixture; stir with fork just until moistened. Form a ball with dough; divide dough in half. Cover; refrigerate for about 1 hour or until dough becomes easy to handle.
ROLL each half of dough on floured surface to 12 x 6-inch rectangle. Spread each rectangle withhalf of pastry filling to within 1-inch of edge. Top each filling with 1 cup morsels and half the nuts. Brush edges of each rectangle with water. Bring two long sides of each rectangle together over filling; seal seams and ends of each rectangle. Carefully transfer each rectangle, seam side down, with a pastry cloth or long metal spatula to prepared baking sheet about 3 inches apart.
BAKE 15 to 18 minutes until golden brown. Remove to wire racks to cool completely. Sprinkle with powdered sugar. Cut each loaf into eighteen 1/2 inch-thick slices.
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