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Categories:
yeast milk eggs flour butter honey sherry for glaze unpeeled almonds blanched almonds sugar heavy cream milk almond extract
Viewed: 34 - Published at: 3 years agoIngredients
- 1 env. dry yeast
- 1 cup evaporated milk
- 4 lg. eggs
- 4 cups flour
- 1 cup butter
- 1/4 cup honey mixed with
- 1 tbsp. sherry for glaze.
- 1/2 cup unpeeled almonds
- 1 cup blanched almonds
- 1 cup sugar
- 2 tbsp. heavy cream
- evaporated milk
- 1/4 tsp. almond extract
Method
- Dough: Dissolve yeast in 1/2 cup warm milk, add 1 tablespoon sugar, and allow to foam for a few minutes.
- Beat sugar and eggs until thick.
- Alternately add milk, yeast mixture, and flour to form a soft dough.
- Roll out into a rectangle 1 inch thick, brush surface with melted butter, and roll tightly.
- Cut into thirds, and refrigerate covered in plastic wrap for 4 hours or overnight.
- Almond Filling: Roast unpeeled almonds in heavy skillet until brown but not burned.
- Grate or process all almonds fine.
- Add sugar, cream, and almond extract, and mix until thick.
- Add a little more cream if too thick.
- Roll one-third of the dough into a rectangle 1/2 inch thick.
- with a sharp knife cut 4 inch squares.
- Place 1 tablespoon filling in each square, fold to make a triangle, and roll up.
- Place on greased baking sheet and shape into crescents or "horns."
- Repeat with remaining ingredients.
- Allow to rise double.
- Bake in preheated 350F oven for 25 minutes or until golden.
- Brush with honey glaze and return to oven for 5 more minutes.
- Cool on racks.
