Ingredients

The following ingredients have 4 Servings
  • 1/2 cup soft butter
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 10 ounces prepared quince paste (membrillo)
  • 1/2 cup chopped slivered almonds
  • 1-2 egg white (lightly beaten)
  • 1/3 cup coarse sparkling crystal sugars (Bobs Red Mill)

Instruction

  • Cream together butter and sugar until smooth, then add egg and almond extract.
  • Continue by adding the flour, salt, and baking powder.
  • Place half the dough on a sheet of parchment, cover with another sheet and roll out to a 6x12-inch rectangle.
  • Place the covered dough on a baking sheet and repeat with the other half, placing that on top of the first.
  • Chill dough sheets on the baking sheet for two hours or until firm.
  • Preheat oven to 350F.
  • Mash the quince paste with a fork to make it easy to spread.
  • Working with one sheet of dough at a time, place half the quince paste down the center of the dough sheet, spreading evenly and leaving a margin.
  • Top with half the nuts.
  • Brush lightly all the way around on the margin with beaten egg white.
  • Fold dough sheet over to make a pop tart of sorts, and crimp the edges all around with a fork. Mend any holes you might accidentally make.
  • Brush the top with more egg white and sprinkle liberally with the sparkling sugars.
  • Repeat with the other dough sheet.
  • You can fit both of these on a rectangular baking sheet (trim the parchment of needed).
  • Bake for about 25 minutes or until lightly golden.
  • Cool on pans for five minutes, then cut each strip into about 12 slices, and allow to cool further without disturbing, for about an hour.