Almond Empanaditas

📜 Collection: Unknown Twenty Five | ✍️ Attribution: Unattributed | 📂 Category: Desserts Delightful golden pastry pockets filled with a sweet almond and cinnamon mixture. Perfectly fried until crispy and finished with a dusting of powdered sugar.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	15 mins	None	36 servings

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🔪 Key Equipment

• Mixing bowl
• Pastry blender or fork
• Rolling pin
• Deep fryer or deep skillet

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Ingredients

Pastry and Filling

Measurements	Ingredients	Prep / Notes
2 C.	flour	Sifted
2 tsp.	baking powder	Sifted
1 tsp.	salt	Sifted
1/2 C.	shortening	Chilled
1/2 to 2/3 C.	ice water	As needed
3/4 C.	almonds	Chopped
1/2 C.	sugar	Granulated
1 tsp.	cinnamon	Ground
1	egg white	Beaten
1/4 tsp.	almond extract	Pure

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Instructions

Step 1: Making the Dough

1. Sift the 2 C. flour, 2 tsp. baking powder, and 1 tsp. salt together in a mixing bowl.
2. Cut in the 1/2 C. shortening until the mixture resembles coarse crumbs.
3. Add the 1/2 to 2/3 C. ice water, 1 TBS at a time, tossing with a fork till all flour is moistened.
4. Shape the dough into a ball.

Step 2: Rolling and Filling

5. On a lightly floured surface, roll out the dough to 1/8 inch thickness.
6. Cut into 2 1/2 inch circles.
7. Mix the 3/4 C. chopped almonds, 1/2 C. sugar, and 1 tsp. cinnamon together.
8. Beat the 1 egg white with the 1/4 tsp. almond extract until frothy; stir in the almond and sugar mixture.
9. Place about 1 tsp. filling on half of each circle.
10. Wet edges with a little water and seal tightly with a fork.

Step 3: Frying and Finishing

11. Fry the empanaditas in deep fat heated to 375°F about 4 minutes, till golden brown, turning once.
12. Drain on paper towels and sprinkle with powdered sugar while warm.

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💡 Make-Ahead & Storage: Uncooked assembled empanaditas can be frozen on a tray before transferring to a freezer bag for up to 1 month; fry directly from frozen, adding a minute to the cooking time.

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Original Recipe Scan