To make this irresistible cookie-like pastry that makes a delightful accompaniment with coffee, roll out a rich butter pastry, cut it into triangles and then fill it with a smooth almond paste filling.

For 24 pastries you will need:

3/4 c. butter
1 1/2 c. all-purpose flour
1 egg
1/2 tsp. vinegar
1 tbsp. ice water (optional)

FILLING:

8 oz. (1 c.) almond paste
2 tbsp. fresh orange juice
1 tbsp. grated orange rind
1 egg white

GLAZE:

1 egg yolk
2 tbsp. milk

TIPS: These pastries keep best either refrigerated or frozen. Wrap them airtight or pack in airtight containers to store.

Cut butter into flour until butter is the size of split peas. Beat whole egg with the vinegar. Pour mixture over flour and butter. Toss with fork to make a dough that holds together (add 1 tablespoon ice water if necessary). Gather into a ball, cover and chill for 30 minutes.

Meanwhile, prepare the filling. Mix the almond paste with the orange juice and orange rind. Stir in egg white and blend until smooth and paste-like; set aside. Prepare the glaze by mixing the egg yolk and milk until blended; set aside. Roll out pastry to 1/4 inch thickness. Cut into triangles with 4 inch sides. Place a teaspoonful of the almond paste filling in the center of each pastry triangle. Fold points over the center. Place pastries on ungreased cookie sheet. Brush with the egg yolk and milk mixture. Bake at 400 degrees for 15 minutes or until puffed and golden.