High Cuisine Bakery

Preparation of the Dough In a food processor, pulse the flour, sugar, and salt. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. In a small bowl, whisk the egg and ice water. Gradually add the egg mixture to the flour mixture, pulsing until the dough comes together. Shape the dough into a disk, wrap in plastic, and chill for 30 minutes.

Preparation of the Filling In a bowl, combine raspberry jam, almond meal, powdered sugar, almond extract, and vanilla extract. Mix until well combined.

Assembly Roll out the chilled dough on a lightly floured surface. Cut out circles using a cookie cutter. Place a spoonful of the filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Place the pastries on a lined baking sheet.

Baking Preheat the oven to 350°F (175°C). Bake the pastries for 15-18 minutes, or until golden brown. Allow them to cool on a wire rack.

Glazing In a small bowl, whisk together confectioners' sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled pastries and garnish with sliced almonds. Dust with powdered sugar if desired.