Cinnamon Twists

* Exported from MasterCook II *

Cinnamon Twists

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 24 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups All-Purpose Flour
1 Cup (2 Sticks) Unsalted Butter, -- cut into bits
1/2 Cup Sour Cream
1/2 Cup Almonds -- finely chopped
1/2 Cup Sugar
1 1/2 Tablespoons 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
brefly 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.

Yield: approximately 24 twists

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