Directions (continued)

• eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Stir
• in enough remaining flour to make a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, for filling, in a small bowl, beat cream cheese and
• confectioners' sugar until smooth. Beat in the cream, lemon peel and
• vanilla.
• Punch dough down; transfer to a lightly floured surface. Divide dough
• in half. Roll one portion into an 18-in. x 12-in. rectangle. Spread
• half of the filling lengthwise over half of the dough to within 1/2
• in. of edges. Fold dough over filling; seal edges. Cut into 18
• strips. Twist and loosely coil each strip. Tuck end under; pinch to
• seal. Place on greased baking sheets. Repeat with remaining dough
• and filling.
• Cover and let rise until doubled, about 30 minutes. Bake at 375°
• for 12-15 minutes or until golden brown. Remove to wire racks.
• For icing, in a large saucepan, melt butter. Stir in flour until
• smooth. Stir in juice. Bring to a boil; cook and stir for 2 minutes
• or until thickened. Remove from the heat. Stir in confectioners'
• sugar and lemon peel until blended. Drizzle over warm twists.
• Sprinkle with almonds. Refrigerate leftovers. Yield: 3 dozen.