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Almond Stuffed Mostaccioli

Almond Stuffed Mostaccioli

Makes 48 Cookies



2 cups all-purpose flour

1/2 cup cornstarch

1 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. ground cloves

1/8 tsp. salt

3/4 cup granulated sugar

1 tsp. vanilla sugar

1/2 cup (1 stick) unsalted butter, softened

1 lg. egg

1 tsp. almond extract

1/2 cup whole milk

8 oz. almond paste

1/4 cup sliced almonds, toasted

1 cup confectioners' sugar



Preheat oven to 375 degrees F.

In medium bowl, combine flour, cornstarch, baking powder, cinnamon, cloves, and salt.

In large bowl, with mixer at low speed, beat granulated sugar, vanilla sugar with butter until blended, occasionally scraping bowl with rubber spatula. Increase speed to high; beat until light and creamy. At low speed, beat in egg and almond extract. Alternately beat in flour mixture and cream, beginning and ending with flour mixture, just until combined, occasionally scraping bowl.

With flour-dusted hands, shape dough by level tablespoons into 1 inch balls. With your thumb press down the center of each boll to make a large, deep well.

Cut almond paste into 48 pieces. Fill the wells with almond paste pieces. Place balls, 2 inches apart, on a parchment lined cookie sheet. Lightly sprinkle the tops of the mostaccioli cookies with sliced almonds.

Bake cookies 7 to 9 minutes or until lightly brown. Transfer cookies to wire rack to cool for 5 minutes. Dust with powder sugar and serve.

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