Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  2. 1 cup 198g / 7oz Unsalted butter - (2 sticks) - cut into bits

  3. 1/2 cup 118ml Sour cream

  4. 1/2 cup 46g / 1.6oz Finely-chopped almonds

  5. 1/2 cup 99g / 3 1/2oz Sugar

  6. 1 1/2 tablespoons 22ml Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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