ALMOND TWISTS

By gaster16

Ingredients

• 1 package dry yeast
• 1/2 cup warm water
• 3 cups all purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 teaspoon grated orange rind
• 1 cup butter, softened
• 6 eggs
• 1-1/2 cups all purpose flour
• 1 (8 oz.) can almond paste
• 1/2 cup butter softened
• 3/4 cup firmly packed brown sugar
• 1/4 cup chopped almonds, toasted
• 2 cups sifted powdered sugar
• 2 tablespoons milk

Preparation

Step 1

Dissolve yeast in warm water in large mixing bowl, let stand 5 minutes. Add 3 cups flour, sugar, salt, orange rind, butter, and eggs, beat at low speed of electric mixer until blended. Beat 4 minutes at medium speed. Add 1-1/2 cups flour, beat at low speed until blended. Cover and let rise in warm place free from drafts, 1-1/2 to 2 hours or until doubled in bulk. Cover and refrigerate at least 8 hours.

Combine almond paste, butter, brown sugar, and chopped almonds, stir until blended. Set aside.

Punch dough down, divide dough in half. Place half of dough on a floured surface, refrigerate the other portion. Roll dough to a 16" x 10" 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" strips. Twist each strip and place on a lightly greased baking sheet. Repeat with remaining dough and filling. 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 rack and let cool.

Combine powdered sugar and milk, stirring until smooth. Drizzle over warm rolls. Yields 32 twists.