Similar to an almond crescent, this coffee cake is light and flaky, with a rich almond center. It’s so versatile you can serve it for dessert, breakfast or brunch. It will taste as if it was made from scratch at a bakery, yet the packaged puff pastry makes the recipe quick and easy. —Gina Idone, Staten Island, New York
- 1 package (7 ounces) almond paste
- 1/2 cup butter
- 1/2 cup sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 3/4 cup plus 1 tablespoon confectioners' sugar
- 2 tablespoons 2% milk
- 1/2 teaspoon almond extract
- 1/4 cup sliced almonds, toasted
- Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth.
- Unfold puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of one pastry sheet. On each side, cut eight strips about 3-1/2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling.
- Bake at 375° for 30-35 minutes or until golden brown. Remove to a wire rack.
- Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices. Yield: 2 braids (6 slices each).
Originally published as Delicious Almond Braids in Taste of Home Christmas Annual Annual 2012, p103
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