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Almond Twist Coffee Cake

Holiday.Cook's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Blanched almonds 1 Cup (16 tbs), ground
  Zwieback 7 , ground
  Light brown sugar 1⁄4 Cup (4 tbs), firmly packed
  Egg white 1 , slightly beaten
  Almond extract 1⁄2 Teaspoon
For twist
  Coffeecake dough 1 Cup (16 tbs) (Ready For Shaping)
  Butter/Margarine 2 Tablespoon, melted
  Egg white 1
  Water 1 Tablespoon
  Sliced blanched almonds 1⁄4 Cup (4 tbs)
Directions

1. Make Filling: Melt 1/4 cup butter in small skillet. Add ground almonds and zwieback; saute until butter is absorbed and mixture is golden-brown (be careful not to scorch).
2. Turn into bowl. Add brown sugar, egg white and almond extract, mixing well.
3. Make Twist: Roll dough into a 20-by-12-inch rectangle. Brush with 1 tablespoon melted butter. Cut lengthwise into two strips.
4. Spread half of each strip crosswise with some of almond filling; fold over other half. (You now have two rectangles, each approximately 10 by 6 inches.)
5. Spread top of rectangles with more filling, reserving 3 tablespoons filling for later use. Press down lightly, so filling will adhere.
6. Starting with a corner, roll each rectangle diagonally toward opposite corner. Pat reserved filling evenly over surface of one roll. Place rolls parallel. Overlap at one end; pinch together. Twist rolls together, to form a rope.
7. Brush top with remaining melted butter. Place on greased cookie sheet. Cover with towel; let rise in warm place (85°F), free from drafts, until double in bulk—about 1 hour.
8. Meanwhile, preheat oven to 350F In small bowl, beat egg white with water. Use to brush surface. Sprinkle with sliced almonds.
9. Bake 35 minutes, or until golden-brown. Cool on wire rack.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes

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