Almond Cinnamon Braid Recipes

DELICIOUS ALMOND BRAIDS

Steps:

• Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.

ALMOND FILLED BRAID

Steps:

• Spray board or counter with non-stick cooking spray. Roll loaf or combined rolls into a 12 x 16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 1 1/2-inch strips horizontally. Combine 3 tablespoons sugar and the cinnamon. Sprinkle mixture evenly over dough. Combine the almonds, butter, almond extract and remaining sugar. Spread mixture lengthwise down the center of dough. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under. Lift braid with both hands and place on a large sprayed baking sheet.Cover with sprayed plastic wrap and let rise 20-30 minutes. Remove wrap and bake at 350°F 25-30 minutes. Combine all glaze ingredients and mix well. Using a pastry brush, brush entire braid with glaze and sprinkle with slivered almonds, if desired.

ALMOND CINNAMON BRAID

Steps:

• Line a 15x10x1" baking pan with parchment paper.
• Unroll crescent dough into prepared pan; seal seams and perforations.
• Combine 2 tablespoons sugar and cinnamon and sprinkle over dough.
• Combine the almonds, butter, extract and remaining sugar; spread lengthwise down the center of the dough.
• On each long side, cut 1-inch wide strips about 2.5 inches into center.
• Starting at one end, fold alternating strips at an angle across filling and then pinch ends to seal.
• Bake at 375 for 10-15 minutes or until golden brown.
• Cool for 10 minutes and remove to a wire rack.
• For icing: in a bowl, combine confectioner's sugar, extract and enough milk to achieve a smooth consistency.
• Drizzle over braid and then sprinkle with cinnamon.
• Serve warm.