---------- Recipe via Meal-Master (tm) v8.02
  Categories: Breads, German, Ethnic
       Yield: 1 servings
 --------------------------PLUNDERTEIG - 1/3 RECIPE--------------------------
            Egg; beaten
            Candied fruit; diced fine
            Cinnamon Sugar
            Apricot preserves
 -------------------------MANDELFULLE (ALMOND PASTE-------------------------
       1 c  Blanched almonds
     1/2 c  Sugar
       1    Egg; beaten
     Make the Plunderteig and chill it.   Roll 1/3 of the dough out 1/2
   thick.  Cut it into 3 triangles and brush each triangle with beaten egg.
   Place a tablespoon or so of the almond paste, shaped in a small roll, on
   the base of each triangle.  Cover each triangle with 1 tablespoon of the
   candied fruit and sprinkle them with a little cinnamon sugar.  Roll up the
   triangles and shape them gently into crescents.  Brush them with beaten egg
   and let them rise, covered, on a buttered baking sheet in a warm place
   until they double in bulk, about 1 1/2 hours.  Bake in a 350 degree F. oven
   (moderate) for 20 minutes, or until they are puffed and golden brown.
    Brush them immediatelyh with apricot preserves.
     Mandelfulle:  Grind the almonds and stir in the sugar.  Add the egg and
   beat until the paste is very smooth.
   Source: Gourmet’s Old Vienna Cookbook