Ingredients
Sour Cream Pastry
1133.75 g/2 lb 8 oz   All purpose flour
1.4 g / .05 oz   Salt
914.3 g/ 2 lb   Butter, unsalted, chilled, cut 1/4" slices
457.1 g/ 1 lb   Sour cream

Almond Spice Filling
171.4 g / 6 oz   Dark brown sugar
171.4 g/ 6 oz   Whole natural almonds, toasted
57.1 g / 2 oz   Lemon Zest
1.4 g / 0.05 oz   Salt
1.4 g / 0.05 oz   Ground Cinnamon
1.4 g / 0.05 oz   Ground cardamom
1.4 g / 0.05 oz   Ground Nutmeg
914.3 g/ 2 lb  California Almond Paste
114.3 g/ 4 oz   Egg white
9.8 ml /.33 fl oz Vanilla Extract

Almond Apricot Filling
171.4 g/ 6 oz   Sugar
171.4 g/ 6 oz   Whole natural almonds, toasted
57.1 g / 2 oz   Orange Zest, grated
342.9 g/ 12 oz   Apricots, dried
914.3 g/ 2 lb   California Almond Paste
114.3 g/ 4 oz   Egg whites
1.5 ml / .05 fl oz  Almond Extract
171.4 g/ 6 oz   Eggs, beaten
342.9 g/ 12 oz   Whole blanched almonds
171.4 g/ 6 oz   Sugar

Preparation
Sour Cream Pastry
Combine flour and salt in work bowl of food processor and pulseseveral times. Add butter to flour. Pulse repeatedly, about 20 timesor until mixture is a coarse powder. Do not over process. Add sourcream and pulse 5 – 6 times or until dough forms a ball.

Almond Spice Filling
Combine sugar, almonds, Lemon Zest, salt, Cinnamon, cardamomand Nutmeg in food processor until nuts are finely chopped. AddCalifornia Almond Paste, egg whites and Vanilla Extract; blend untilsmooth. Wrap in plastic wrap, set aside.

Almond Apricot Filling
Combine sugar, almonds, Orange Zest in a food processor untilnuts are finely chopped. Add apricots; process until finely chopped.Add California Almond Paste, egg whites and Vanilla Extract; blenduntil smooth. Wrap in plastic wrap set aside.

Setting
Divide each filling into 16 equal portions. Roll each portion onfloured surface into rope 13 inches long. Cover with plastic wrap.On lightly floured surface, roll dough into 6 1/4 x 15" rectangles, about1/16" thick. Transfer dough to parchment lined baking sheet, trim to6 x 14 1/2". Lightly brush dough with egg. Center almond spice ropealong middle of lower half of the dough, center with almond apricotrope on top half. Lift 1 edge of pastry to cover spice rope. Roll tomiddle of pastry to enclose. Repeat on other side, meet in center.Repeat with remaining ingredients to make 16 rolls. Place pastryrolls parallel to each other on baking sheet. Lightly brush each rollwith egg. Press almonds along crevice where twin rolls meet toform continuous string of almonds down the center. Sprinkle rollswith sugar. Bake in 375°F/176°C oven for 20 to 22 minutes or untillight golden brown and flaky. Transfer pastries to wire rack to cool.When pastries are cooled, cut between almonds into 2" slices.

Specialty Ingredients
#90065   Almond Extract
#90072   Vanilla Extract
#22301   FELCHLIN-Swiss LEMON ZEST
#22302   FELCHLIN-Swiss ORANGE ZEST
#31345   FELCHLIN-Swiss CALIFORNIA ALMOND PASTE