Gluten-Free Raisin Newton

Dough

• Briefly mix soft butter and sugar, in a planetary mixer fitted with a paddle.
• Add egg yolks and vanilla, mix until combined.
• Mix in flour and salt on low until combined. Scoop dough onto a well floured surface and flatten into a rectangle.
• Chill for an hour, roll out to ¼”. Chill for 20 minutes.
• Take out and cut into 5” wide strips, measure out 100g of raisin paste per 12” of length.
• Scoop filling into a piping bag and pipe a ½” wide line down the center of each strip.
• Fold dough in carefully on both sides avoiding air pockets and roll into a uniform log.
• Place seam-side down on parchment-lined sheet pans, flatten the top to create a rectangle.

Baking

• Bake for 15-20 minutes at 325˚F.
• Cool and cut into squares or diamonds.