Cinnamon Twists Recipe - Cooking Index
Cinnamon Twists Recipe - Cooking Index
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1 cup | 198g / 7oz | Unsalted butter - (2 sticks) - cut into bits |
| 1/2 cup | 118ml | Sour cream |
| 1/2 cup | 46g / 1.6oz | Finely-chopped almonds |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 1/2 tablespoons | 22ml | Ground cinnamon |
In a food processor, combine the flour and butter. Pulse 2 or 3 times until the mixture resembles very coarse cornmeal. Add the sour cream and pulse briefly until the dough just begins to come together. Do not over mix. Form into a disk, wrap in plastic, and refrigerate for 4 hours or overnight.
Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or parchment.
In a medium bowl, combine the almonds, sugar, and cinnamon. Sprinkle the almond-sugar mixture over a work surface, place the disk of dough on top, and roll out into a 9- by 12-inch rectangle approximately 1/8-inch thick, encrusting the underside of the dough with the almond-sugar mixture. Trim the edges and cut into even strips, 9-inches long by 1/2-inch wide.
Gently pick up the ends of the strips and twist 2 or 3 times to form a corkscrew shape and place on the baking sheet. Bake the twists for approximately 15 minutes or until they're brown and crisp. Remove to a rack and allow to cool. The twists should be stored in an airtight container even for a few hours and are best eaten the same day they are baked.
This recipe yields approximately 24 twists.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9617 broadcast 09-17-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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