Almond Filling                                  D.Breads and Sweet Doughs No.040
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|Yield:    3 Portions                                      Each Portion: Quarts|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Almond Paste        |  1LB  8OZ| 2.67 Cup | 1. Cream almond paste, butter or  |
|Margarine           |  1LB  8OZ| 3.00 Cup |    margarine, salt, and sugar at  |
|Salt                |          | 1.00 Tspn|    medium speed in mixer bowl     |
|Sugar, Extra Fine Gr|  1LB  8OZ| 3.50 Cup |    until smooth.                  |
|anulated            |          |          |                                   |
|--------------------|----------|----------|-----------------------------------|
|Bread Crumbs        |  1LB  8OZ| 7.50 Cup | 2. Add bread crumbs, egg whites,  |
|Eggs, Large, Brown, |       8OZ| 1.00 Cup |    and flour; blend at low speed. |
|Fresh               |          |          | 3. Spread over sheeted dough      |
|Flour, All Purpose  |       6OZ| 1.50 Cup |    before make-up.                |
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NOTE:  1. This filling may be used in a variety of sweet dough prod-  
          ucts. See Recipe Card D-G-7, Guide for Sweet Dough Make-up.