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Christmas Almond Packets

3 Tbsp almond paste
one lemon
water
1 large egg
1 pound almonds, processed to very fine crumbs
1 cup sugar
1/2 to 3/4 tsp cinnamon
1/4 teaspoon baking soda
30-35 sheets phyllo dough
1 1/2 cups unsalted butter
2 1/2 cups simple sugar syrup

Make the simple sugar syrup by cooking 2 cups water with 2 cups
sugar. Bring to a boil and simmer about five minutes.

Process the almonds to fine crumbs. Squeeze the juice out of the
lemon into a measuring cup. Add enough water to make 3/4 cup
liquid. Beat the almond paste with the water and egg to make a
smooth mixture. Add the almonds, sugar, baking soda, and cinnamon.

Brush a sheet of phyllo with the melted butter. Add a dollop of
filling and fold up into triangles or rolls. Place in a baking tray
and bake at 375 F for 35 minutes or until golden brown. Heat the
syrup. While the packets are hot pour the hot syrup over the top.
You can either drain them or let them soak up the syrup.

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