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Almond Filled Butterhorns Recipe

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This recipe for Almond Filled Butterhorns is from A Little "Slice" Of Jaden's Journey, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
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Ingredients:  
Ingredients:  
3 1/2 tsp. active dry yeast
1 c. warm water
1/2 c sugar, divided
1 c. butter, softened
4 c. flour
1/8 tsp. salt
4 eggs

Filling:
5 T. butter, softened
1 c. sugar
1 c. ground almonds
1 egg, slightly beaten
1 tsp. almond
1/2 tsp. grated lemon peel

Glaze:
1 c. powdered sugar
2 T. milk
1/4 tsp. vanilla

Directions:
Directions:
In a bowl, dissolve yeast in milk. Add 1/4 c. sugar and butter; mix well. In a large mixing bowl, combine the flour, salt, and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight.
Punch down dough; divide into thirds. On a lightly floured surface, roll each portion into a 12 inch circle. Melt 3 T. butter; brush 1 T. over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon peel, and remaining butter; mix well. Spread a third over each circle of dough.
Cut each into 12 wedges. Roll up wedges from the short end; place pointed side down 2 inches apart on a greased baking sheets.
Cover and let rise in a warm place for 30 min. or until doubled. Bake at 375º for 10-12 min. Brush glaze on warm rolls.

 

 

 

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