PURIM BUT MAKE IT PARISIAN

The Roll-and-Slice method is genius - you’ll never make them any other way. Rich, buttery with a crisp almond edge and a rich frangipane filling.
Parisian bakery meets holiday nostalgia 🥐

Recipe

For the dough:
2 ¼ cups (280g) all-purpose flour
• ½ tsp baking powder
• ½ tsp kosher salt
• ½ cup (60g) powdered sugar
• 3/4cup (170g) unsalted butter, softened
• 1 large egg
• ½ tsp almond extract
• 1 tsp vanilla extract

Beat the butter and powdered sugar until creamy. Add the egg, almond extract and vanilla extract. Beat until well combined .
Add the flour, baking powder and salt.
Beat until combined. Roll up into a log and chill in the refrigerator for 1 hour.

Almond Paste Frangipane:
• 7 oz (200g) almond paste
• ½ cup (113g) unsalted butter, softened
• ¼ cup (50g) sugar (reduced from earlier)
• 1 large egg
• 2 tbsp flour
• ½ tsp almond extract
• pinch of salt.

Combine ingredients in a food processor until well blended. Chill in the refrigerator for 20 minutes.

Rolling + Baking:
• Roll dough and slice ⅛–¼ inch thick
• Fill with 1 level teaspoon almond paste frangipane
• Chill shaped cookies 15–20 minutes
• Bake at 340°F (170°C)
• 15–18 minutes until lightly golden at edges