DELICIOUS ALMOND BRAIDS RECIPE: HOW TO MAKE IT
Similar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It’s versatile, so you can serve it for dessert, breakfast or brunch. It tastes as if it came from a high-end bakery, but packaged puff pastry dough makes it easy. —Gina Idone, Staten Island, New York
Provided by Taste of Home
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 2 braids (6 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., For the glaze, combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.
Nutrition Facts : Calories 430 calories, FatContent 25g fat (8g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 197mg sodium, CarbohydrateContent 49g carbohydrate (22g sugars, FiberContent 4g fiber), ProteinContent 6g protein.
GERMAN ALMOND COOKIES RECIPE - PILLSBURY.COM
These German Almond Cookies have centuries of history behind them, but their flavor is timeless. Also known as Bethmännchen, each cookie is made with almond paste and topped with three almonds for a nutty flavor that complements any Christmas cookie platter.
Provided by Pillsbury Kitchens
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. Place 1/2 cup almonds in food processor. Cover; process with on-off pulses until finely ground.
- In medium bowl, break up cookie dough and almond paste. Stir or knead in flour and ground almonds until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1 1/4-inch) balls. Place 2 inches apart on cookie sheets. With fingers, flatten each ball to 1 1/2-inch round. Firmly press 3 almonds with pointed ends touching in center of each cookie round.
- Bake 9 to 12 minutes or until edges are set. Do not overbake. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; sift powdered sugar over tops of cookies.. Cool completely, about 20 minutes. Store in airtight container at room temperature up to 1 week.
Nutrition Facts : Calories 100 , CarbohydrateContent 11 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 40 mg, SugarContent 6 g, TransFatContent 0 g
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