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ALMOND KRINGLE Recipe

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This recipe for ALMOND KRINGLE, by , is from The Licate Family Cookbook, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 envelopes active dry yeast
1/2 cup sugar
1/2 cup very warm water
1/2 cup milk
1 tsp salt
1/2 cup (1 stick) butter
2 eggs, slightly beaten
4 cups all-purpose flour
Almond Filling
1 egg white beaten with 1 tsp water
3 T sliced blanched almonds

FILLING:

1 cup almond paste
1 stick softened butter
1/2 cup sugar
1/2 cup chopped glaceed citron

Directions:
Directions:
Sprinkle yeast and 1 tsp of the sugar over very warm water. Stir to dissolve. Let stand until bubbly, about 10 minutes.

Heat milk, sugar, salt and butter just until butter melts. Cool to lukewarm. Stir in yeast, eggs and 2 cups of flour; beat until smooth. Stir in enough flour to make a soft dough. Knead until elastic.

Press into greased large bowl; turn dough over. Cover; let rise in a warm place until double in volume.

Punch dough down; divide in thirds. Roll each to 30x4 inches. Spread each with 1/3 of the filling; roll up, pinching edges; twist each into pretzel shape. Place on cookie sheets; brush with egg white mixture; sprinkle with nuts. Let rise until double in volume.

Bake in preheated moderate oven (350) for 30 minutes, cool.

ALMOND FILLING

Blend almond paste, softened butter, sugar and citron.

Number Of Servings:
Number Of Servings:
3 cakes

 

 

 

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