INGREDIENTS

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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