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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Filled with almond paste, sugar and butter, this pastry will melt in your mouth. It's a must for me to make each holiday. Ingredients:
1 package (1/4 ounce) active dry yeast |
2 tablespoons plus 1 teaspoon sugar, divided |
1/4 cup warm water (110° to 115°) |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 cup cold butter, cubed |
1 egg, lightly beaten |
1/2 cup heavy whipping cream |
filling: |
1 can (8 ounces) almond paste, cubed |
1/4 cup packed brown sugar |
1/4 cup butter, softened |
1 egg |
1 teaspoon water |
glaze: |
1 cup confectioners' sugar |
1/4 teaspoon almond extract |
2 to 3 tablespoons milk |
sliced almonds |
Directions:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours.
2. In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15-in. x 6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough.
3. Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes.
4. Bake at 375° for 20-25 minutes or until golden brown. Cool completely.
5. For glaze, combine confectioners' sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds. Yield: 2 coffee cakes (10-12 serving each).
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