- 8 tbs butter, softened
- ⅓ cup sugar
- dash of salt
- ½ tsp Amoretti® Amaretto WS Extract (#88)
- 1 egg
- 7 oz Amoretti® Premium Blanched Almond Paste(#1)
- 1 cup sliced almonds, divided
- 2 cups all-purpose flour
- 2 tbs powdered sugar
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- 3 oz cream cheese, room temperature
- ½ cup milk
- ½ tsp Amoretti® Amaretto WS Extract
- Egg wash: 1 egg whisked with 1 teaspoon water
- ½ cup powdered sugar
- 1 tbsp milk
- ⅛ tsp #88 Amoretti® Amaretto WS Extract
- sliced almonds for topping
Make the filling: Cream together the butter and sugar until fluffy and pale yellow. Mix in the salt and amaretto extract. Beat in the egg until just combined. Stir in the almond paste and sliced almonds.
Make the pastry braid: In the bowl of a stand mixer; mix the flour, powdered sugar, baking powder, and salt. Add cream cheese and butter and mix until it resembles coarse crumbs. Add the milk and amaretto extract and stir until the dough comes together.
Turn dough out onto a big sheet of lightly-floured parchment paper and lightly flour the top. Roll it out to a large rectangle, at least 10 x 12″. Mark dough lengthwise into thirds and make diagonal cuts at 1-inch intervals in the outer thirds. Do not cut into the center.
Spread the filling over the center third of the dough. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet.
Brush the pastry braid with the egg wash mixture. Bake for 20-22 minutes, until golden on top and the filling is set. Allow to cool for around 30 minutes. Whisk together the powdered sugar, amaretto extract, and milk; drizzle over the top of the braid. Top with sliced almonds and serve!