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Coffee Cream Horns

1/2 pound butter or margarine, well chilled, divided
2 cups plus 2 Tbsp sifted all-purpose flour
1/2 cup ice water
1 Tbsp lemon juice
12 foil-wrapped ice cream cones
1 egg, slightly beaten
Coffee Almond Cream

Cut 1/4 LB. butter into flour until mixture resembles cornmeal.
Add water and lemon juice all at once. Stir with a fork until
pastry stays together. Cover; Chill 1/2 hour. Roll out 1/4-inch
thick into rectangle 18x12 inches. Cut remaining butter into thin
pats; Cover 2/3 rectangle. Fold uncovered third over middle third.
Fold opposite end over top. Then fold pastry in thirds crosswise
to form a block. Roll out again 1/4-inch thick. Repeat folding.
Wrap in foil. Chill 1/2 hour. Repeat rolling, folding, and chilling
three more times. Wrap pastry. Chill overnight, or longer. Roll
pastry 1/8-inch thick into rectangle 20x12 inches. Cut into 12
inch-wide strips. Brush with water. Wrap each strip, slightly
overlapping, around foil-covered cone, starting at point. Brush
with egg, chill 1/2 hour. Bake at 450F for 15 minutes. Reduce
heat to 350F. Bake 15 minutes or until puffed and golden. Cool
on Racks. Remove cones carefully. Before serving fill with Coffee
Almond Cream.

Coffee Almond Cream

Combine 1/2 cup whipping cream, 2 tbsp sugar, and 1 tbsp instant
coffee. chill. whip until stiff. fold in 1/3 cup diced almonds.


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