| Divide the sugar dough into three equal pieces. Roll back and forth on a lightly floured surface (using your hands) to shape into a round rope. Transfer to a cookie sheet . Repeat with the other two pieces. |
| Using your rolling pin, flatten the three pieces so that the strip of sugar dough is about 3/4 inch wide. Create a depression down the center, full length of the strip. |
| Mix the pastry cream with the almond powder until it is a smooth paste. |
| Using a pastry bag with a medium round tip, draw a line down the center of the three dough strips |
| Bake in a 350°(F) oven 8 - 10 mintues, until lightly brown on the edges. |
| While still warm, trim the ends and then cut the strip into eight pieces. Allow to cool. |
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