NB: before you launch into these expecting pastries for elevenses be warned! As easy as these are they take time so you start them the night before you want them. So no danish-less moaning please! Why do you think I’m such a fan of freezing them!?
Starting the night before you make a batch of Danish Pastry Dough as below and then a batch of Frangipane – which you don’t need to (but can) do in advance.
Almond Pastries (Makes 16 – 19)
1 x quantity Danish Pastry Dough – see above
1 x quantityFrangipane – see above
flour, for dusting
200g flaked almonds
2 eggs, lightly beaten
a glaze – which can be 150g apricot or (as I use) a tablespoon of sugar dissolved in about 4 tbsp water which is brought to the boil for just a moment and taken off the heat
For an optional icing: 200g icing sugar; 2 tbsp water and the finely grates zest of one orange.