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Christmas Almond Packets

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3 tablespoons almond paste
one lemon
1 large egg
1 pound almonds, processed to very fine crumbs
1 cup sugar
1/2 to 3/4 tsp cinnamon
1/4 teaspoon baking soda
30-35 sheets phyllo dough
1 1/2 cups unsalted butter
2 1/2 cups simple sugar syrup


Make the simple sugar syrup by cooking 2 cups water with 2 cups sugar. Bring to a boil and simmer about five minutes.

Process the almonds to fine crumbs. Squeeze the juice out of the lemon into a measuring cup. Add enough water to make 3/4 cup liquid. Beat the almond paste with the water and egg to make a smooth mixture. Add the almonds, sugar, baking soda, and cinnamon.

Brush a sheet of phyllo with the melted butter. Add a dollop of filling and fold up into triangles or rolls. Place in a baking tray and bake at 375 F for 35 minutes or until golden brown. Heat the syrup. While the packets are hot pour the hot syrup over the top. You can either drain them or let them soak up the syrup.

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