Return to Main Recipes Page/Return to Home Page

Almond Twist (D/P, TNT)
Source: A 25-year old magazine
Serves: 20

6 tbsp. butter or margarine
1/2 cup sugar
1/2 tsp. salt
2 packages active dry yeast
3-1/2 cups all-purpose flour
3 eggs
1/2 cup whole almonds
1/4 cup packed dark brown sugar
4 ounces almond paste

About 4 hours before serving:
In pan, heat butter or margarine and 2/3 cup water until very warm (120 to 130°F). In large bowl, with mixer at medium speed, beat sugar, salt, yeast, 1 cup flour, and liquid ingredients for 2 minutes. Add 1 egg, 1 egg yolk and 1 cup flour. Beat for 2 minutes. Stir in 1 cup flour.

On floured surface, knead dough for 10 minutes, kneading in 1/3 cup flour. Shape into ball; placed in greased bowl, turning to grease top. Cover; rise in warm place (80 to 85°F) until doubled, about 1 hour.

In blender at low speed, blend almonds and brown sugar, half at a time, until almonds are finely ground. Separate remaining egg; mix yolk with 1 tbsp. water; set aside. In bowl, with mixer at low speed, beat almond paste and 2 egg whites; stir in ground almonds; refrigerate.

Punch dough down; Cover and let rest 15 minutes. Roll dough into an 18"x14" rectangle. With metal spatula, spread almond filling over dough to within 1/2" of edges; brush edges with egg-yolk mixture.

Starting at one long side, roll up dough, jelly-roll fashion. Cut roll lengthwise in half; twist the two strands together. Pinch ends to seal and tuck ends under. Place on large, greased cookie sheet. Cover; let rise for 30 minutes until doubled.

Preheat oven to 350°F. Brush loaf with egg-yolk mixture. Bake 30 minutes until golden, covering with foil for the last 10 minutes, if needed, to prevent over browning. Remove loaf to wire rack and cool.

Additional information:
1. Roll dough and almond filling together tightly to form an even cylinder, being careful not to push filling in front of dough, or press down (and flatten) roll while shaping.

2. With roll seam-side down on work surface, make a lengthwise cut straight down and through center, forming two strands. Work quickly. Cold filling is easier to cut.

3. To shape coffee cake: Place strands side by side, cut-side up; then overlap as close together as possible, making sure that cut sides are up for pretty patterned top.

Poster's Notes:
I used butter-flavored pareve margarine and made this pareve. I also used half of a 500ml jar of almond butter instead of almond paste. It was not enough for the whole cake so at the last minute I spread some chocolate spread on fill up the empty part. It worked, but the almond was better.

Instead of whole almonds I used half a cup of already ground almonds and mixed it with the brown sugar. I picked out some of the larger pieces.

It didn't roll up as nicely as in the pictures. I only have a mini oven so I twisted it and rolled it and put it into a large disposable baking pan and twisted it all into a circle. I heated up the kitchen a bit and left it to rise. It filled the pan.

I made this last week and it came out really great. I've saved the page from a magazine for 25 to 30 years. The picture on the page is really beautiful. It came out great! I'll be making it again this week.

Posted by Miriam Grossman

Nutritional Info Per Serving: 195 calories per serving.