Description
A delicious buttery almond braid filled with a sweet almond mixture and topped with a creamy 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
- 1/3 cup sugar
- dash of salt
- ½ teaspoon almond extract
- 1 large egg
- 7 ounces almond paste, frozen until firm and then grated with hand grater
- 1 cup sliced almonds, divided
- 1/2 cup powdered sugar
- 1 tablespoon heavy cream or milk
- 1/8 – 1/4 teaspoon almond extract
- sliced almonds for topping
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 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 loose dough forms.
- Turn dough out and knead lightly for 4-5 strokes.
- Roll out to a 10 by 12-inch rectangle and mark lengthwise into thirds.
- Spread the butter mixture down the center of the dough.
- Make diagonal cuts at 1-inch intervals on each side of the dough.
- Fold strips over the filling to create a braid.
- Transfer braid to a baking sheet, cover with plastic wrap, and refrigerate overnight or bake immediately.
- Brush braid with egg wash and bake for 20-22 minutes until golden brown.
- Cool braid for 30 minutes on a wire rack.
- For the glaze, whisk together powdered sugar, almond extract, and milk.
- Drizzle glaze over cooled 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 dough for 10 minutes.
- Use filling to your discretion to avoid a mess.
- Make extra glaze for a better presentation.
- Prep Time: 30 minutes
- Cook Time: 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: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Buttery Almond Braid, Almond Filling, Pastry