Almond Cinnamon Braid Recipes

Steps:

• Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.

Steps:

• Line a 15x10x1" baking pan with parchment paper.
• Unroll crescent dough into prepared pan; seal seams and perforations.
• Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
• Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
• On each long side, cut 1-inch wide strips about 2.5 inches into center.
• Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
• Bake at 375 for 10-15 minutes or until golden brown.
• Cool for 10 minutes and remove to a wire rack.
• For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
• Drizzle over braid and then sprinkle with cinnamon.
• Serve warm.

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Steps:

• Line a 15 inches x 10-in. baking pan with parchment paper. Unroll crescent dough into prepared pan; seal seams and perforations. Combine 2 tablespoons sugar and cinnamon; sprinkle over dough.
• Combine the almonds, butter, extract and remaining sugar; spread lengthwise down center of dough. One each long side, cut 1-in. wide strips about 2 1/2 inches into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Bake at 375 degrees for 10 - 15 minutes or until golden brown. Cool for 10 minutes; remove to a wire rack.
• For icing, in a bowl, combine confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over braid; sprinkle with cinnamon. Serve warm.