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Lemon-Nut Twists

 Lemon-Nut Twists
Soft and light as a feather, these lemony twists are a delicious addition to a breakfast or brunch, especially when served with a cup of coffee or tea. Drizzled icing tops them off beautifully.—Taste of Home Cooking School, Greendale, Wisconsin
8 ServingsPrep: 20 min. Bake: 15 min. + rising


  • 1/2 cup sliced almonds, toasted
  • 1/3 cup packed brown sugar
  • 1 tablespoon grated lemon peel
  • 1 loaf (16 ounces) frozen white bread dough, thawed
  • 2 tablespoons butter, melted, divided
  • 1 cup confectioners' sugar
  • 4 to 5 teaspoons lemon juice


  • Combine almonds, brown sugar and lemon peel. Roll dough to a 21-in. x
  • 8-in. rectangle. Brush middle third of dough with 1 tablespoon
  • melted butter. Sprinkle buttered area with half of almond-brown
  • sugar mixture. Fold one of the remaining dough thirds over filling.
  • Brush folded dough with remaining melted butter. Sprinkle with
  • remaining filling. Fold remaining dough third over filling; pinch
  • edges to seal. Cut into eight (1-in.-wide) strips. Hold each strip
  • at both ends, twist in opposite directions three times.
  • Place on a greased baking sheet. Cover; let rise in a warm place
  • until doubled in size, about 30-40 minutes. Bake at 375° for 15
  • minutes or until golden brown. Remove from baking sheet to wire rack
  • to cool. Combine confectioners' sugar and lemon juice. Beat until
  • smooth. Drizzle over twists. Yield: 8 servings.