Danish Almond Ring
Yield
8 servingsPrep
25 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 3 | tablespoons |
margarine
softened |
|
| 3 ½ | ounces |
almond paste
broken in pieces |
|
| 8 | ounce |
frozen dinner roll dough
|
* |
| 1 | whole |
eggs
beaten |
*
|
| 2 | teaspoons |
sugar
|
|
| ¼ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 45 | ml |
margarine
softened |
|
| 101.2 | ml/g |
almond paste
broken in pieces |
|
| 231.2 | ml/g |
frozen dinner roll dough
|
* |
| 1 | whole |
eggs
beaten |
*
|
| 1E+1 | ml |
sugar
|
|
| 59 | ml |
almonds
sliced |
|
Directions
Heat oven to 375℉ (190℃).
Lightly grease cookie sheet.
In a small bowl, using fork, combine sugar, margarine and almond paste, mix well.
Set aside.
Unroll dough into 2 long rectangles; over lap long sides to form 1 large rectangle.
Firmly press perforations to seal. Press or roll out 16x8 inch rectangle, cut lengthwise into three equal strips. Place 3 tablespoons filling mixture evenly down center of each strip. Gently press filling to form 1 inch wide strip. Overlap side of dough over filling, firmly pinch edges to seal. On ungreased cookie sheet, loosely braid 3 filled strips. Form braid into ring; pinch ends of strips together to seal. Brush with egg; sprinkle with sugar and almonds. Bake at 375℉ (190℃). for 15 to 22 minutes or until golden brown. Cool 5 minutes, remove from cookie sheet. Serve warm.
