Bonquet

• Crust:
• 2 cups all-purpose flour
• 1 cup chilled margarine, cut into cubes
• 1/2 cup cold water
• Filling:
• 1/2 pound almond paste
• 1/2 cup white sugar
• 1 egg
• 1 egg, separated
• 2 teaspoons white sugar, or more to taste

1. Place flour in a large bowl. Cut in margarine with 2 forks or a pastry blender until the mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened and sticks together when squeezed. Split dough into 3 portions, sealing each in plastic wrap.
2. Shred almond paste into a bowl using a grater. Add 1/2 cup sugar, egg, and egg yolk; mix well. Cover almond filling with plastic wrap. Refrigerate dough and almond filling, 8 hours to overnight.
3. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
4. Roll each portion of dough onto a floured work surface into a 4x12-inch crust. Lay crusts on the prepared sheet. Spread a strip of almond filling onto the center of each crust. Fold each side toward the center and pinch ends to seal in the filling. Flip bonquets over, folded side-down.
5. Poke holes down the middle of each bonquet, 2 inches apart. Beat egg white in a small bowl; brush over bonquets. Sprinkle 2 teaspoons sugar on top.
6. Bake in the preheated oven until golden, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until golden brown, about 10 minutes more.

crust, flour, margarine, cold water, filling, almond paste, white sugar, egg, egg, white sugar

Taken from www.allrecipes.com/recipe/214449/bonquet/ (may not work)