ALMOND TWISTS
Easy, showy recipe, pretty on a cookie platter. They taste like something from a fancy bakery. Adapted from the back of a label.
Provided by Deb Wolf
Categories Dessert
Time 33m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Sprinkle work surface lightly with superfine sugar.
- Unfold pastry and roll out to 12" square.
- Break apart almond paste into little pieces and scatter evenly over half of the dough.
- Fold dough in half over almond paste. Roll out to 10 x 12".
- Add more sugar to work surface as needed to keep dough from sticking.
- Fold dough in half again and roll out again to 10" x 12".
- Cut in half to make 2 rectangles each 5" x 12".
- Using a pizza wheel, cut each rectangle into 12 strips, each 1" x 5".
- Twist each strip into a loose corkscrew and put on ungreased cookie sheets 1" apart.
- Bake 15 - 18 minutes, until puffed and golden.
- Remove to wire rack to cool.
- In two small microwaveable bowls, separately melt the chocolates.
- Drizzle both chocolates over the cooled twists.
Nutrition Facts : Calories 117.5, Fat 7.6, SaturatedFat 1.8, Cholesterol 0.2, Sodium 27.2, Carbohydrate 11.4, Fiber 0.8, Sugar 5.5, Protein 1.9
SWEET ALMOND TWISTS
These delicate almond pastries make lovely light-as-air accompaniments for coffee, tea or cocoa. Your guests will never guess the recipe calls for packaged frozen dough. When I give them as a fresh-baked gift, I tuck in a note saying that they're best served warmed-and right away! -Gloria Devendittis, Waterford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 32 twists.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Unfold puff pastry sheets on a lightly floured surface; roll each sheet into a 15x10-in. rectangle., In a small bowl, whisk egg and water; brush over rectangles. Spread pastry filling over one rectangle to within 1/4 in. of edges; sprinkle with almonds. Top with remaining pastry, egg wash side down, pressing lightly., Brush top with egg wash. Cut in half lengthwise; cut each rectangle crosswise into 16 strips. Twist each strip 2-3 times. Place 1 in. apart on baking sheets. Bake until golden brown, 12-14 minutes. Serve warm.
Nutrition Facts : Calories 101 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 56mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT ALMOND TWISTS(PAMPERED CHEF)
This is a beautiful fruit filled bread, and made so easy using refrigerataed French bread dough! Serve it for breakfast, brunch, snack, anytime! Adapted from Pampered Chef's cookbook, "All The Best"!
Provided by Sharon123
Categories Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Dice apricots. Place apricots, chocolate chips, cranberries, flour and almond extract in a bowl. Mix well. Add water and mix again.
- Place bread dough, seam sides up, on a cutting board. Using a serrated knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough.
- Using a rolling pin, roll dough crosswise to a 4" width, creating a well down the center of each loaf.
- Spoon half of apricot mixture down the center of each loaf. Gather up the edges over filling, pinching firmly to seal.
- Place loaves, seam sides down, in an X pattern on baking sheet(or baking stone). Crisscross ends of dough to form a large figure 8, keeping ends of dough 1" from edge of pan and leaving two 1 1/2" openings in center of twist.
- Lightly brush egg white over dough using a pastry brush. Cut a 3" slit in each of the top sections of the twist to reveal filling.
- Sprinkle almonds evenly over dough, pressing gently.
- Bake 30-32 minutes or until deep golden brown.
- Remove from the oven. Cool 10 minutes. Sprinkle with powdered sugar, if you like. Cut into slices and serve warm. Enjoy!
Nutrition Facts : Calories 193.3, Fat 4.6, SaturatedFat 1.7, Sodium 242.7, Carbohydrate 34.9, Fiber 2.7, Sugar 11.3, Protein 4.8
ALMOND-RICOTTA TWISTS
A very dear friend gave me this recipe so I make these to remind me of our time together. I like to drizzle melted white chocolate or chocolate chips on the baked cookies.-Paula Prechtl, Brockport, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and butter until blended. Beat in eggs, then ricotta cheese and extract. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Using 1 tablespoon dough for each cookie, divide in half and shape each into a 3-in. rope. (If dough is soft, work in batches and keep remaining dough chilled until ready to shape.) Twist two ropes around each other, pinching and tucking under ends. Place 2-in. apart on ungreased baking sheets., Bake 12-15 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely., Drizzle melted baking chips over cookies; let stand until set. Store in airtight containers.
Nutrition Facts : Calories 83 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 85mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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