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.
ALMOND TWISTS
Steps:
- Prepare the egg wash: Combine the yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined. Preheat the oven to 400 degrees. Flour the dough and table as needed to keep the dough from sticking to the table or the rolling pin. Place the dough on your work surface with a long side facing you. Use a pastry brush to coat the surface of the rectangle with some egg wash. Liberally sprinkle the ground almonds over the rectangle, followed by the salt and pepper. Use a sharp paring knife to cut the rectangle into ten 1-inch wide strips. Next, cut each of these strips into three 4-inch-long pieces. Flip each strip so that the almonds are on the bottom. Twist each strip by rolling each end in opposite directions. Always remember to twist so that the topping faces out --that way you can see how they are flavored. Place the strips on a parchment paper-covered baking sheet and bake until well risen and golden brown, about 20 minutes. Cool completely on a wire rack before serving. These puff pastry items are best eaten the day they are made.
BLUSHING BETSY COCKTAIL
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 3
Steps:
- Using a vegetable peeler, peel the rind of the grapefruit into a long strip. Twist it so that it makes a cute curl shape. Juice the grapefruit. Set aside.
- Add the whiskey and sugar cubes to a rocks glass. With a cocktail muddler or handle of a wooden spoon, muddle the sugar cubes into the whiskey.
- Fill the glass with ice and top with the juice of the grapefruit. Place the grapefruit curl on the top and serve.
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
EVELYN'S SOUR CREAM TWISTS
"Evelyn" is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house- especially during the holidays.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve yeast in water. In a bowl, combine flour and salt. Cut in butter and shortening until the mixture resembles coarse crumbs. Stir in eggs, sour cream, 1 teaspoon vanilla and the yeast mixture; mix thoroughly. Cover and refrigerate overnight. , Combine sugar and remaining vanilla; lightly sprinkle 1/2 cup over a pastry cloth or countertop surface. On the sugared surface, roll half the dough into a 12x8-in. rectangle; refrigerate remaining dough. Sprinkle rolled dough with about 1 tablespoon of the sugar mixture. Fold rectangle into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding 2 more times. Roll into a 12x8-in. rectangle. Cut into 4x1-in. strips; twist each strip 2 or 3 times. Place on chilled ungreased baking sheets. Repeat with remaining sugar mixture and dough. , Bake at 375° until lightly browned, 12-14 minutes. Immediately remove from pan and cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 97mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND TWISTS
For years have made this for Christmas morning or special occasions. A family treasure recipe!!!
Provided by Charlotte Moore
Categories Sweet Breads
Time 11h45m
Number Of Ingredients 15
Steps:
- 1. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes
- 2. Add 3 cups flour, sugar, salt, orange rind, butter, and eggs; beat at low speed of an electric mixer until blended. Beat 4 minutes at medium speed. Add 1 1/2 cups flour; beat at low speed until blended.
- 3. Cover and let rise in a warm place (85degrees) free from drafts, 1 1/2 to 2 hours or until doubled in bulk. Cover and refrigerate at least 8 hours.
- 4. Combine almond paste, butter, brown sugar, and chopped almonds; stir until blended. Set aside.
- 5. Punch dough down, divide dough in half, refrigerate the other portion. Roll dough to a 16 in x 10 inch rectangle. Spread the dough with half of the almond mixture. Fold the dough lengthwise into thirds.,forming a long rectangle. Cut rectangle into sixteen 1 inch strips. Twist each strip and place on a lightly greased baking sheet. Repeat with remaining dough and filling.
- 6. Cover and let rise in a warm place 1 1/2 hours or until doubled in bulk. Bake at 350 degrees for 15 minutes or until golden brown. Transfer to wire racks and let cool Combine powdered sugar and milk, stirring until smooth. Drizzle over warm rolls.
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.
HONEY ALMOND TWIST
What a wonderful gift this would make ! Well this recipe makes 3 breads, so maybe you can keep one for yourself!
Provided by Carol Junkins
Categories Sweet Breads
Time 45m
Number Of Ingredients 17
Steps:
- 1. Grease 2 cookie sheets. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan heat water, milk and margarine until very warm (120 to 130 DF) Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir 3 cups of flour til dough pulls cleanly away from sides of bowl. On floured surface, knead in 1 to 2 cups flour until dough is smooth and elastic with blisters under the surface, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 F) until light and doubled in size, about 1 hour.
- 2. Punch down dough several times to remove all air bubbles. Allow dough to rest on counter, covered with inverted bowl, for 15 minutes. In small bowl, combine 1/3 cup sugar and cinnamon; set aside. Divide dough into 3 pieces. On lightly floured surface, roll each piece of dough to 25x6 inch rectangle. Spread each with 1 tablespoon margarine. Sprinkle with sugar-cinnamon mixture. Starting with longer side, roll up tightly; pinch edges to seal. Twist each roll stretching slightly. Form into pretzel shape; tuck ends under to seal. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size; about 45 minutes. Heat oven to 350 degrees Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheets. In small saucepan, combine glaze ingredients. Bring to boil, stirring constantly. Slowly spoon hot glaze over warm breads, completely covering tops and sides. 3 coffe cakes; 16 servings each.
HOW TO BLANCH ALMONDS
Some recipes call for blanched almonds (almonds with their skins removed). This is a quick and easy way to do this, about 5 minutes. Afterward, you can prepare them as you like, whole, halved, or slivered.
Provided by breezermom
Categories Nuts
Time 10m
Yield 3 cups
Number Of Ingredients 3
Steps:
- How to do it:.
- Place the almonds in a bowl.
- Pour boiling water to barely cover the almonds.
- Let the almonds sit for 1 minute.
- Drain, rinse under cold water, and drain again.
- Pat dry and slip the skins off.
- Advice:.
- Don't let the almonds sit in hot water too long or they will lose their crispness.
- 1 lb of shelled almonds = 3 cups whole or 4 cups slivered.
BLUSHING ALMOND TWIST
After making some homemade raspberry liqueur I have been searching for ways to use it. I decided to try and create a little something and this is the result. It is the type of drink I enjoy... not to strong, and not real sweet. The name is a little silly, but Dh and I couldn't settle on anything better lol.
Provided by CulinaryExplorer
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine the raspberry liqueur, amaretto and 7up and pour over ice.
- You can use more or less 7up to your personal tastes.
Nutrition Facts : Calories 61.6, Sodium 13.9, Carbohydrate 15.6, Sugar 13.8, Protein 0.1
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- Place the flour in your mixer bowl. Add the salt and caster sugar to one side of the bowl, and the instant yeast to the other side (yeast and salt don’t like to be in direct contact). Add the water and then mix for 3 minutes - on a slow speed in your mixer, using a dough hook. Increase the speed to medium and mix for a further 5 minutes. Gather up the dough, and roll into a ball on a floured surface. Wrap loosely in clingfilm and place in the fridge for an hour.
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- Then fold the top third of the dough over the butter. This will leave you with the bottom half of the butter showing. Score the butter lightly with a knife so that you can easily fold the bottom butter/dough layer up over your top fold. Be careful not to cut through to the dough.
- Fold the bottom dough/butter layer over the top. You should end up with a little parcel that is three layers of dough and two layers of butter. Gently seal the edges - so the butter isn't showing, and then wrap the dough loosely in clingfilm and place in the fridge for an hour.
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