For Crunchy cookie bottoms:
- Use my Baked Curry Gyoza recipe to make the pastry wraps for the cookie bottom. Cut into sticks and brush with egg liquid. Press down the sliced almonds on the tops. Bake in 375 degrees F on the cookie sheet for 20-25 minutes or until golden brown.
For soft cookie bottoms:
- Use the store bought frozen puff pastry, at room temperature. Cut into sticks and brush with egg liquid or honey. Press down the nuts. Bake at 375 degrees F on a small cookie sheet for 20-25 minutes until puffed and golden brown.
