Almond Twist Coffee Cake Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) (FILLING) | |
| Blanched almonds | 1 Cup (16 tbs) (FILLING) | |
| 7 zwieback, ground | ||
| 1/4 cup light-brown sugar, firmly packed | ||
| 1 egg white, slightly beaten | ||
| Almond extract | 1/2 Teaspoon (FILLING) | |
| TWIST | ||
| 1 Basic Coffeecake Dough, ready for shaping | ||
| Butter/Margarine | 2 Tablespoon, melted (FILLING) | |
| Egg white | 1 (FILLING) | |
| Water | 1 Tablespoon (FILLING) | |
| Blanched almonds | 1/4 Cup (16 tbs) (FILLING) | |
Directions
1. Make Filling: Melt 1/4 cup butter in small skillet. Add ground almonds and zwieback; saute until butter is absorbed and mixture is golden-brown (be careful not to scorch).
2. Turn into bowl. Add brown sugar, egg white and almond extract, mixing well.
3. Make Twist: Roll dough into a 20-by-12-inch rectangle. Brush with 1 tablespoon melted butter. Cut lengthwise into two strips.
4. Spread half of each strip crosswise with some of almond filling; fold over other half. (You now have two rectangles, each approximately 10 by 6 inches.)
5. Spread top of rectangles with more filling, reserving 3 tablespoons filling for later use. Press down lightly, so filling will adhere.
6. Starting with a corner, roll each rectangle diagonally toward opposite corner. Pat reserved filling evenly over surface of one roll. Place rolls parallel. Overlap at one end; pinch together. Twist rolls together, to form a rope.
7. Brush top with remaining melted butter. Place on greased cookie sheet. Cover with towel; let rise in warm place (85°F), free from drafts, until double in bulk—about 1 hour.
8. Meanwhile, preheat oven to 350F In small bowl, beat egg white with water. Use to brush surface. Sprinkle with sliced almonds.
9. Bake 35 minutes, or until golden-brown. Cool on wire rack.
2. Turn into bowl. Add brown sugar, egg white and almond extract, mixing well.
3. Make Twist: Roll dough into a 20-by-12-inch rectangle. Brush with 1 tablespoon melted butter. Cut lengthwise into two strips.
4. Spread half of each strip crosswise with some of almond filling; fold over other half. (You now have two rectangles, each approximately 10 by 6 inches.)
5. Spread top of rectangles with more filling, reserving 3 tablespoons filling for later use. Press down lightly, so filling will adhere.
6. Starting with a corner, roll each rectangle diagonally toward opposite corner. Pat reserved filling evenly over surface of one roll. Place rolls parallel. Overlap at one end; pinch together. Twist rolls together, to form a rope.
7. Brush top with remaining melted butter. Place on greased cookie sheet. Cover with towel; let rise in warm place (85°F), free from drafts, until double in bulk—about 1 hour.
8. Meanwhile, preheat oven to 350F In small bowl, beat egg white with water. Use to brush surface. Sprinkle with sliced almonds.
9. Bake 35 minutes, or until golden-brown. Cool on wire rack.
Chef
