If you use almond paste in this recipe, should you spread it on as a filling before folding, or mix into the dough, and roughly how much could/should I use? What about using almond extract for part or all of the vanilla? The point being that I think I'd like to taste more almond here. Thanks Not sure about the almond paste, Poppy - haven't tried it. You could spread on a thin layer before folding, I'd think. And you could definitely add almond extract to the vanilla, or leave out the vanilla entirely... PJH

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