CUTTING BUTTER INTO FLOUR RECIPES

Steps:

• Cut the butter into 1 tablespoon sized slices.
• Add the flour and cold butter to the bowl of a food processor.
• Pulse the mixture until you have a crumb like mixture.
• Proceed with your recipe as instructed.
• Cut the butter into 1 tablespoon sized slices.
• Add the flour and cold butter to a bowl.
• Use two knives and literally cut the butter into the flour until you have little tiny bits of butter.
• Proceed with your recipe as instructed.
• Cut the butter into 1 tablespoon sized slices.
• Add the flour and cold butter to the bowl of a food processor.
• Use a pastry blender which ultimately works pretty similar to the knife method but is easier.
• Proceed with your recipe as instructed.
• Freeze the butter you plan to use in the recipe.
• Then, grate the butter using a box cheese grater.
• After you have grated all of the butter you plan to use, mix the cold, grated butter into the flour mixture.
• After you’ve mixed it all up, stick the bowl of the flour and butter mixture in the freezer for a few minutes to get the butter really, really cold again.
• Finally, proceed with the rest of the recipe according to the instructions.

Steps:

• Make the dough: Combine flour, butter, sugar and salt in a large mixing bowl. Using a pastry blender or your fingertips, cut butter into flour, until the butter is the size of small peas.
• In a medium bowl, stir the yeast into the lukewarm milk, then add beaten egg yolks and almond extract. Pour yeast mixture into the flour mixture and stir lightly, handling as gently as pie crust, until the shaggy mass comes together in a sticky ball. Cover dough with plastic wrap and let rest in the refrigerator overnight.
• Make the filling: The day you plan to bake the butterhorns, combine the sugar, almonds, 2 tablespoons heavy cream, flour and almond extract in a separate medium bowl. It should resemble a wet sand with bits of nuts. If the filling is dry, add another tablespoon of cream. Set aside.
• Assemble the butterhorns: Lightly grease 3 baking sheets. Remove pastry dough from the refrigerator and divide dough into three equal rounds (about 13 ounces/365 grams each). Keep the other rounds refrigerated while you work with one piece. Using a rolling pin, roll the dough into a 16-inch circle on a lightly floured surface. Cut each circle into 12 wedges, like you're cutting a pizza. Place 1 heaping teaspoon of filling just inside the curved edge of the wedge, leaving a 1/2-inch border.
• Fold the closest two corners over the filling to avoid leakage, then roll tightly all the way up to the point. (It should look like a little croissant.) Arrange pieces on a greased pan 2 inches apart, 12 butterhorns per pan, making sure that the point is tucked under to prevent it from unrolling while rising. Repeat with the remaining dough rounds. Let horns rise, uncovered, in a warm location until doubled in size, about 1 hour.
• About 30 minutes before you’re ready to bake, heat the oven to 365 degrees and make the frosting: Combine confectioners’ sugar, melted butter, heavy cream and almond extract in a large bowl, and mix until creamy and spreadable. Cover and set aside.
• Bake butterhorns for 12 to 15 minutes, until a light brown. Frost while still warm, and sprinkle with chopped nuts. Store in an airtight container for up to 3 days.