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Sweet Almond Twist Recipe

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This recipe for Sweet Almond Twist, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c sugar
1/2 tsp salt
2 pkg dry yeast
31/3 c flour
3 eggs
1/2 c whole almonds
1/4 c brown sugar, packed
4 oz almond paste

Directions:
Directions:
In pan heat butter and 2/3 cup water until very warm (120 to 130). In large bowl, with mixer at medium speed, beat sugar, salt, yeast, 1 cup flour, and liquid ingredients 2 minutes. Add 1 egg, 1 egg yolk, 1 cup flour; beat 2 minutes. Stir in 1 cup flour. On floured surface, knead dough 10 minutes, kneading in 1/3 cup flour. Shape into ball; place in greased bowl, turning to grease top. Cover; rise in warm place until doubled, about 1 hour. In blender at low speed, blend almonds and brown sugar, half at a time, until almonds are finely ground. Separate remaining egg; mix yolk with 1 tablespoon water; set aside. In bowl, with mixer at low speed beat almond paste and 2 egg whites; stir in ground almonds; refrigerate. Punch dough down; cover, let rest 15 minutes. Roll dough into 18 x 14 inch rectangle. With metal spatula, spread almond filling over dough to within 1/2 inch of edges; brush edges with egg yolk mixture. Roll dough and almond filling together tightly to form an even cylinder, being careful not to push filling in front of dough, or press down and flatten roll while shaping . With roll seam side down on work surface, make a lengthwise cut straight down and through center, forming two strands. Work quickly cold filling is easier to cut. To shape coffee cake; place strands side by side, cut side up; then overlap as close together as possible, making sure that cut sides are up for pretty patterned top. Cover and let rise 30 minutes until doubled. Preheat oven to 350. Brush loaf with egg yolk mixture. Bake 30 minutes until golden, covering with foil last 10 minutes, if needed to prevent over browning. Remove loaf to wire rack; cool.

Number Of Servings:
Number Of Servings:
Makes 20 servings

 

 

 

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