I made this Saturday for our dinner group from church. The filling is so addictively tasty–the almond paste and butter melt and fuse in the oven into a soft lightly sort of confection. I had extra almond paste from the one that I made on Epiphany, and I decided that my puff pastry skills needed a workout. It was much crisper the last time, but it was quite humid on Saturday. I get spoiled here in CO with the lack of humidity and how that makes baked goods so buttery crisp.
