To shape the pastries

Crescents Roll out half the basic dough to a circle 9 inches (23 cm) across and cut into eight sections. Cut a small slit lengthwise near the pointed end. Put a piece of almond paste in the middle and roll up towards the point and curl into a crescent shape. Place on baking sheet about an inch (2½ cm) apart and brush with mixed egg and milk.

Stars and Envelopes Roll out half the basic dough into a rectangle about 6 by 12 inches (15 by 30 cm) and cut into eight 3-inch (7½-cm) squares.