Almond-Filled Butterhorns 3-1/4 teaspoons active dry yeast 1 cup warm milk (110° to 115°) 1/2 cup sugar, divided 1 cup butter, softened 4 cups all-purpose flour 1/8 teaspoon salt 4 eggs FILLING: 5 tablespoons butter, softened, divided 1 cup sugar 1 cup ground almonds 1 egg, lightly beaten 1 teaspoon almond extract Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond-Filled Butterhorns cont. 1/2 teaspoon grated lemon peel GLAZE: 1 cup confectioners' sugar 2 tablespoons milk 1/4 teaspoon vanilla extract In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large mixing bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight. Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Almond-Filled Butterhorns tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon peel and remaining butter; mix well. Spread a third over each circle of dough. Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls. Yield: 3 dozen. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008