Skinny Fabulous Almond Cinnamon Crown Recipes

CINNAMON ALMOND BRITTLE

Steps:

• Preheat oven to 200°. Grease 2 baking sheets with 1 teaspoon butter; place in oven to warm., In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage). Stir in almonds, cinnamon, salt and remaining 3 tablespoons butter; cook until thermometer reads 300° (hard-crack stage), stirring frequently and brushing sides of pan as needed., Remove from heat; stir in baking soda and vanilla. Immediately pour onto prepared pans, spreading to 1/4-in. thickness. Cool completely., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

VANILLA ALMONDS RECIPE

Steps:

• Preheat oven to 300º.
• In a large bowl, beat egg whites till frothy. Mix in vanilla, then toss in almonds. Stir gently to coat.
• In another bowl, combine the sugars, salt, and cinnamon. Add to nuts and gently toss to cover almonds.
• Spread evenly into two foil-covered sheet pans.
• Bake for 25-30 minutes, stirring halfway through cooking time.
• Allow to cool, then store in an airtight container.

SKINNY FABULOUS ALMOND-CINNAMON CROWN

Steps:

• In a large bowl, combine 2 cups of the flour and the yeast. In a medium saucepan, heat and stir 1 cup milk, the water, the 1/4 cup butter, the 3 tablespoons granulated sugar, and the salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture along with egg product, lemon peel, and orange peel. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in 1 cup of the sliced almonds and as much of the remaining flour as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until nearly double in size (about 1 hour).
• Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 10-inch fluted tube pan; set aside.
• For filling: In a small bowl, combine the 1/3 cup softened butter, the 2/3 cup granulated sugar, and the cinnamon.
• Roll dough into a 20x12-inch rectangle. Spread filling evenly over dough to within 1/2 inch of edges. Sprinkle filling and remaining almonds onto dough. Roll up rectangle, starting from a long side. Seal seam. Carefully place dough, seam side down, in prepared pan, bringing ends together to form a ring. Cover and let rise in a warm place until nearly double in size (about 45 minutes).
• Preheat oven to 350°F. Bake for 40 to 45 minutes or until golden, covering with foil the last 10 to 15 minutes of baking to prevent overbrowning. Carefully invert tube pan onto a wire rack. Remove bread crown from pan and cool thoroughly.
• For icing: In a small bowl, combine powdered sugar and vanilla. Stir in enough milk to make icing of drizzling consistency. Drizzle over cooled bread before serving.