Recipe - Moroccan Anise Bread

2 One fourth cup Unbleached AllPurpose flour
(sifted)
1 cup Butter
One half teaspoon Salt
4 tablespoon Ice Water

FILLING
8 ounce Almond Paste
1 lg Egg
2 tablespoon Sugar
1/3 cup Ground Almonds

Place the flour, butter and salt in a mixing bowl. Cut in the butter with a
pastry blender until the mixture is crumbly. Add the ice water and blend
well with a for, until moistened. Shape into a ball and divide it into 3
sections, wrap, and refrigerate for at least 1 hour, (no more than 2
hours). Meanwhile, prepare the filling by mixing all of the ingredients
together.

Remove the dough from the refrigerator, and roll out 1 section into a 12 X
12inch square. Cut into 3inch squares. Place a small piece of filling at
one corner of each small square and roll up, diagonally. Repeat with the
remaining two sections of dough. Place the rolled squares on ungreased
cookie sheets and bake in a preheated 400 Degree F. oven for 10 to 12
minutes.

From The Wellesley Cookie Exchange Cookbook by Susan Mahnke Peery Copyright
1986

Courtesy of Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini