Blog Archives - CINDY'S ON-LINE RECIPE BOX

Ingredients

• 1 cup warm milk, any kind ( I like unsweetened vanilla almond milk ) ~ not too hot
• 1 tablespoon instant dry yeast
• 3 TB butter, room temp
• 2 TB white granulated sugar or regular white Splenda ( not baking blend )
• 1 tsp. salt
• 1 large egg
• 3 cups all-purpose flour
• almond filling (recipe below)
• Buttery non-stick spray or butter ( to grease the bowl to rise dough in )
• 1/4 cup sliced almonds to sprinkle on top
• 1/2 cup butter ( 1 stick ~ 8 TB ), room temperature
• 1-1/3 cup powdered sugar ( ~or~ 1 cup plain white Splenda sifted w/ 1/3 c. cornstarch )
• 7 ounces almond paste
• 3/4 cup sliced almonds
• 1/2 tsp. almond extract
• 2 tsp. cinnamon
• 1 egg yolk ( set aside & use egg white later )
• 1 cup powdered sugar (~OR~ 2/3 cup regular white Splenda sifted with 1/3 cup cornstarch )
• 2 TB honey
• 2 TB milk ( any kind )