SWEET ALMOND TWISTS
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed-and right away! -Gloria Devendittis, Waterford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 twists.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Unfold puff pastry sheets on a lightly floured surface; roll each sheet into a 15x10-in. rectangle., In a small bowl, whisk egg and water; brush over rectangles. Spread pastry filling over one rectangle to within 1/4 in. of edges; sprinkle with almonds. Top with remaining pastry, egg wash side down, pressing lightly., Brush top with egg wash. Cut in half lengthwise; cut each rectangle crosswise into 16 strips. Twist each strip 2-3 times. Place 1 in. apart on baking sheets. Bake until golden brown, 12-14 minutes. Serve warm.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND-RICOTTA TWISTS
A very dear friend gave me this recipe so I make these to remind me of our time together. I like to drizzle melted white chocolate or chocolate chips on the baked cookies.-Paula Prechtl, Brockport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets., Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely., Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 83 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 85mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND TWISTS
Steps:
- Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the ground almonds over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into ten 1-inch wide strips. Next, cut each of these strips into three 4-inch-long pieces. Flip each strip so that the almonds are on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.
APRICOT ALMOND TWISTS(PAMPERED CHEF)
This is a beautiful fruit filled bread, and made so easy using refrigerataed French bread dough! Serve it for breakfast, brunch, snack, anytime! Adapted from Pampered Chef's cookbook, "All The Best"!
Provided by Sharon123
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Dice apricots. Place apricots, chocolate chips, cranberries, flour and almond extract in a bowl. Mix well. Add water and mix again.
- Place bread dough, seam sides up, on a cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough.
- Using a rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
- Spoon half of apricot mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
- Place loaves, seam sides down, in an X pattern on baking sheet(or baking stone). Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
- Lightly brush egg white over dough using a pastry brush. Cut a 3" slit in each of the top sections of the twist to reveal filling.
- Sprinkle almonds evenly over dough, pressing gently.
- Bake 30-32 minutes or until deep golden brown.
- Remove from the oven. Cool 10 minutes. Sprinkle with powdered sugar, if you like. Cut into slices and serve warm. Enjoy!
Nutrition Facts : Calories 193.3, Fat 4.6, SaturatedFat 1.7, Sodium 242.7, Carbohydrate 34.9, Fiber 2.7, Sugar 11.3, Protein 4.8
ALMOND TWISTS
Easy, showy recipe, pretty on a cookie platter. They taste like something from a fancy bakery. Adapted from the back of a label.
Provided by Deb Wolf
Categories Dessert
Time 33m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Sprinkle work surface lightly with superfine sugar.
- Unfold pastry and roll out to 12" square.
- Break apart almond paste into little pieces and scatter evenly over half of the dough.
- Fold dough in half over almond paste. Roll out to 10 x 12".
- Add more sugar to work surface as needed to keep dough from sticking.
- Fold dough in half again and roll out again to 10" x 12".
- Cut in half to make 2 rectangles each 5" x 12".
- Using a pizza wheel, cut each rectangle into 12 strips, each 1" x 5".
- Twist each strip into a loose corkscrew and put on ungreased cookie sheets 1" apart.
- Bake 15 - 18 minutes, until puffed and golden.
- Remove to wire rack to cool.
- In two small microwaveable bowls, separately melt the chocolates.
- Drizzle both chocolates over the cooled twists.
Nutrition Facts : Calories 117.5, Fat 7.6, SaturatedFat 1.8, Cholesterol 0.2, Sodium 27.2, Carbohydrate 11.4, Fiber 0.8, Sugar 5.5, Protein 1.9
ALMOND TWISTS
For years have made this for Christmas morning or special occasions. A family treasure recipe!!!
Provided by Charlotte Moore
Categories Sweet Breads
Time 11h45m
Number Of Ingredients 15
Steps:
- 1. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
- 2. Add 3 cups flour, sugar, salt, orange rind, butter, and eggs; beat at low speed of an electric mixer until blended. Beat 4 minutes at medium speed. Add 1 1/2 cups flour; beat at low speed until blended.
- 3. Cover and let rise in a warm place (85degrees) free from drafts, 1 1/2 to 2 hours or until doubled in bulk. Cover and refrigerate at least 8 hours.
- 4. Combine almond paste, butter, brown sugar, and chopped almonds; stir until blended. Set aside.
- 5. Punch dough down, divide dough in half, refrigerate the other portion. Roll dough to a 16 in x 10 inch rectangle. Spread the dough with half of the almond mixture. Fold the dough lengthwise into thirds.,forming a long rectangle. Cut rectangle into sixteen 1 inch strips. Twist each strip and place on a lightly greased baking sheet. Repeat with remaining dough and filling.
- 6. Cover and let rise in a warm place 1 1/2 hours or until doubled in bulk. Bake at 350 degrees for 15 minutes or until golden brown. Transfer to wire racks and let cool Combine powdered sugar and milk, stirring until smooth. Drizzle over warm rolls.
ALMOND-RICOTTA TWISTS
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape.
- Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets.
- Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely. Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.
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