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Almond Danish Coffee Cakes

 Almond Danish Coffee Cakes
Rich almond paste is enveloped within each of these tender, flaky pastries, making them the perfect choice for a festive gathering. At first glimpse, guests will know these were a labor of love. —Deirdre Dee Cox, Milwaukee, Wisconsin
24 ServingsPrep: 2 hours + chilling Bake: 25 min.

Ingredients

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1 cup 2% milk
  • 1/2 cup butter, cubed
  • 2 eggs
  • 1/2 cup cold butter
  • ALMOND PASTE:
  • 2 cups finely chopped blanched almonds
  • 2 cups confectioners' sugar
  • 2 egg whites
  • 1/4 teaspoon almond extract
  • FINISHING:
  • 1 egg white, lightly beaten
  • 1 egg yolk
  • 1 tablespoon water
  • 1/4 cup sliced almonds

Directions

  • In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In
  • a small saucepan, heat milk and cubed butter to 120°-130°.
  • Add to dry ingredients; beat just until moistened. Add eggs; beat
  • until smooth. Stir in enough remaining flour to form a firm dough.
  • Cover and refrigerate for 8 hours or overnight.

2 of 2

Almond Danish Coffee Cakes (continued)

Directions (continued)

  • Turn onto a heavily floured surface; roll dough into an 18-in. x
  • 12-in. rectangle. Cut cold butter into thin slices. Starting with a
  • short side of dough, arrange half of the butter slices over
  • two-thirds of rectangle to within 1/2 in. of edges.
  • Fold unbuttered third of dough over middle third. Fold remaining
  • third over the middle, forming a 12-in. x 6-in. rectangle. Press
  • edges to seal. Cover and refrigerate for 30 minutes. Roll dough into
  • an 18-in. x 12-in. rectangle.
  • Repeat steps of dough folding, ending with a 12-in. x 6-in.
  • rectangle, chilling and rolling dough into an 18-in. x 12-in.
  • rectangle three times.
  • In a small bowl, combine the almonds, confectioners' sugar, egg
  • whites and almond extract. Set aside. On a floured surface roll
  • dough into a 20-in. square. Cut in half, forming two rectangles.
  • Spoon half of the almond paste over one rectangle. Roll up jelly-roll
  • style, starting with a long side. Brush edge with egg white; pinch
  • seam to seal. Bring ends of roll towards the center to form a "B"
  • shape. Place seam side down on a parchment paper-lined baking sheet.
  • Repeat with remaining dough and almond paste.
  • Cover and let rise in a warm place until doubled, about 40 minutes.
  • Combine egg yolk and water; brush over dough. Sprinkle with sliced
  • almonds.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 2 loaves (12 slices each).
Nutritional Facts: 1 slice equals 291 calories, 15 g fat (6 g saturated fat), 47 mg cholesterol, 174 mg sodium, 33 g carbohydrate, 2 g fiber, 7 g protein.