| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New text im, Cooking rig | 24 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-Purpose Flour |
| 1 | c | (2 Sticks) Unsalted Butter,; cut into bits |
| 1/2 | c | Sour Cream |
| 1/2 | c | Almonds; finely chopped |
| 1/2 | c | Sugar |
| 1 1/2 | tb | Ground Cinnamon |
INSTRUCTIONS
In a food processor, combine the flour and butter. Pulse 2 or 3 times until the mixture resembles very coarse cornmeal. Add the sour cream and pulse brefly until the dough just begins to come together. Do not over mix. Form into a disk, wrap in plastic, and refrigerate for 4 hours or overnight. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment. In a medium bowl, combine the almonds, sugar, and cinnamon. Sprinkle the almond-sugar mixture over a work surface, place the disk of dough on top, and roll out into a 9-by-12-inch rectangle approximately 1/8-inch thick, encrusting the underside of the dough with the almond-sugar mixture. Trim the edges and cut into even strips, 9 inches long by 1/2- inch wide. Gently pick up the ends of the strips and twist 2 or 3 times to form a corkscrew shape and place on the baking sheet. Bake the twists for approximately 15 minutes or until they're brown and crisp. Remove to a rack and allow to cool. The twists should be stored in an airtight container even for a few hours and are best eaten the same day they are baked. Yield: approximately 24 twists Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9617 Posted to MC-Recipe Digest V1 #229 Date: Sun, 29 Sep 1996 07:09:47 -0400 From: billspa@icanect.net (Bill Spalding)
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