199 To make Spanish pastries

A delicate flaky pastry. We thought it needed a little something extra and found it is especially good with a little butter/honey mixture brushed on top and returned to the oven for 5 more minutes.

Armstrong’s Translation

First prepare a firm dough with eggs and fat and roll it out very thin, as long as the table, and sprinkle ground almonds and sugar, butter or fat over it and roll it up over itself like a sausage. Afterwards cut it in pieces and close up both ends. In this manner make one after the other and turn the underside to the top. And bake it in a smooth pan, with fat in the pan. And let it bake in a weak heat, with a hot cover over the top, and serve it cold.


Firm Dough with Eggs

1 ¾ c Holy Grail GF flour mix

3 T sugar

½ t salt

2 eggs

1 ½ t cider vinegar

9 T butter



1 1/4 c almond meal, toasted lightly in oven

1/4 cup sugar



Place flour, sugar and salt in large bowl. Cut in the butter until it is like crumbs. Mix in eggs and vinegar. Knead gently, adding flour until dough comes together.

Roll out to 1/8 ” thick and brush with melted butter. Sprinkle with almond meal, and then with sugar, mixing with fingers on surface of dough. Sprinkle 5-7 pinches of ground cinnamon on dough.

Roll into a log, and cut into 2″ sections. Pinch ends together, and place in greased pan with seam side down.  Brush with butter and bake at 250-300 for 30 minutes.

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