Description
A delightful buttery almond braid filled with sweet almond filling and topped with a glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 3 ounces cream cheese, room temperature
- 1/2 cup milk
- 1/2 teaspoon almond extract
- 1 egg whisked with 1 teaspoon water for egg wash
- 8 tablespoons butter, softened (for filling)
- 1/3 cup sugar (for filling)
- dash of salt (for filling)
- ½ teaspoon almond extract (for filling)
- 1 large egg (for filling)
- 7 ounces almond paste, frozen until firm and then grated (for filling)
- 1 cup sliced almonds, divided (for filling and topping)
- 1/2 cup powdered sugar (for icing)
- 1 tablespoon heavy cream or milk (for icing)
- 1/8 – 1/4 teaspoon almond extract (for icing)
Instructions
- Make the sweet almond filling by creaming together butter and sugar until light and fluffy.
- Mix in salt and almond extract, then beat in the egg until just combined.
- Stir in almond paste flakes and about 1 cup of slivered almonds. Set aside.
- Preheat the oven to 425 degrees F.
- In a food processor, mix flour, powdered sugar, baking powder, and salt.
- Add cream cheese and butter, pulse about 6 times.
- Add milk and almond extract, blend until it forms a loose dough.
- Turn dough onto a Silphat mat or parchment paper, knead lightly for 4-5 strokes.
- Roll out to a 10- by 12-inch rectangle, marking it lengthwise into thirds.
- Spread the almond filling down the center of the dough.
- Make diagonal cuts at 1-inch intervals on each side of the filling.
- Fold strips over the filling, alternating sides, and pinch ends to seal.
- Transfer the braid to a baking sheet using the Silphat mat or parchment.
- Brush with egg wash and bake for 20-22 minutes until golden brown.
- Let cool for 30 minutes on a wire rack.
- Make the almond glaze by whisking powdered sugar, almond extract, and milk.
- Drizzle the glaze over the braid and sprinkle with sliced almonds. Slice and serve.
Notes
- Recipe from Willow Bird Bakery.
- This dough is soft; add a little flour if needed.
- If sticky, freeze the dough for 10 minutes.
- Adjust filling if necessary to avoid a messy outcome.
- Make extra glaze and sprinkle almonds for presentation.
- Prep Time: 30 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Buttery Almond Braid, Almond Pastry, Dessert Recipe