|Soft butter||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||5 , slightly beaten|
|Active dry yeast/2 cakes compressed yeast||1⁄2 Ounce (2 Packages)|
|Water||1⁄3 Cup (5.33 tbs)|
|Milk||2⁄3 Cup (10.67 tbs), scalded|
|Sifted all purpose flour||6 Cup (96 tbs)|
|Butter||1⁄2 Cup (8 tbs) (Firm But Not Brittle Cold)|
|Egg yolk||1 , slightly beaten|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Thoroughly mix the soft butter, sugar, and eggs.
Soften active dry yeast in warm water or compressed yeast in lukewarm water.
Cool milk to lukewarm, then stir into egg mixture along with the softened yeast.
Add enough flour to make a soft dough, mixing well.
Refrigerate 3 hours to chill.
On lightly floured surface, roll dough to a 1/4-inch square, 1/2 inch thick.
Dot half the dough with 1/2 cup firm butter, then fold other half of dough over butter-dotted area; seal edges.
Roll to a 20x12-inch rectangle, 1/4 inch thick.
Fold in thirds; seal edges.
Repeat rolling and folding of dough 3 more times, chilling after each rolling if the dough begins to soften.
Refrigerate till next day or till the dough is well chilled.
Divide well-chilled dough into fourths.
On lightly floured surface, roll each portion to a a 15-inch circle, 1/8 inch thick.
Cut each circle into 6 wedges.
Along side opposite point, spread about 1 tablespoon Almond Filling; roll up, going toward point.
Place point down on greased baking sheet.
Cover; let rise in a warm place till almost double, about 30 to 45 minutes.
Combine slightly beaten egg yolk with water.
Brush over tops of horns; sprinkle with almonds.
Bake the almond horns at 350° for 20 to 25 minutes or till done.