1/2 Master Sweet Dough
1/2 cup slivered almonds, toasted
1/3 cup packed brown sugar
1 tablespoon lemon peel
2 tablespoons butter or margarine
Lemon Icing
LEMON ICING
1 cup powdered sugar, sifted
4 teaspoons fresh lemon juice (4 to 5 teaspoons)
Servings: 8
1. In small bowl, combine 1/2 cup toasted, slivered almonds, 1/3 cup packed brown sugar and 1 tablespoon lemon peel; reserve.
2. Roll dough to 21- × 8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle third of dough (covering 7- × 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into eight (1-inch wide) strips. Twist each strip in opposite directions two or three times.
3. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Bake at 375ºF for 15 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Lemon Icing (recipe follows).
____________________
Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted and 4 to 5 teaspoons fresh lemon juice. Stir until smooth.
Yield: 8 Twists
1/2 cup slivered almonds, toasted
1/3 cup packed brown sugar
1 tablespoon lemon peel
2 tablespoons butter or margarine
Lemon Icing
LEMON ICING
1 cup powdered sugar, sifted
4 teaspoons fresh lemon juice (4 to 5 teaspoons)
Servings: 8
1. In small bowl, combine 1/2 cup toasted, slivered almonds, 1/3 cup packed brown sugar and 1 tablespoon lemon peel; reserve.
2. Roll dough to 21- × 8-inch rectangle. Melt 2 tablespoons butter or margarine. Brush middle third of dough (covering 7- × 8-inch portion) with 1 tablespoon butter. Sprinkle with half of filling. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into eight (1-inch wide) strips. Twist each strip in opposite directions two or three times.
3. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
4. Bake at 375ºF for 15 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Lemon Icing (recipe follows).
____________________
Lemon Icing: In small bowl, combine 1 cup powdered sugar, sifted and 4 to 5 teaspoons fresh lemon juice. Stir until smooth.
Yield: 8 Twists
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