I simply cannot get over how good these Almond Butterhorns are. I had to freeze the extras so that I wouldn’t just keep eating them. I took some to my 94 year old mother and she loved them too. My friend, Kim, gave me the recipe that was from an 81 year old friend of a friend. Kim knew it was the type of recipe I would love and she was so right! It is not a difficult recipe but you do need to start the day ahead.
Even the filling is made from scratch, no canned stuff for for these. It is perfect and the flavor is exactly what I have always dreamed about. Yes, I do dream about good food and seem to be able to taste it, in my head. I think that is why I have always read so many cookbooks, searching for just the right recipe for something. I usually end up with three or more recipes that I pull ingredient ideas from….but not this time, this recipe was perfect!
I think these could have been baked a minute or two more, I pulled them out because I didn’t want them to be dry and also because the recipe didn’t have you do and egg wash. I should have probably thought of that and put an egg wash on some just to see. I was too excited to think of that, at the time… there will be plenty of next times!
I used my regular butter and the next time, I will use a European butter or one with a higher fat content. I do that when I make croissants and these do have the texture of croissants. They are flaky but soft and just melt in your mouth.
Have I said enough to convince you? Are you ready to run out into the kitchen and make these incredibly luscious Almond Butterhorns? Just do it, they are easy!
- 4 Cups unbleached all-purpose flour
- 1 Cup butter or margarine (2 sticks)
- ½ teaspoon salt
- 4 Tablespoons sugar
- 1¼ Cup milk
- 2 cakes compressed yeast or 2 pkgs instant dry yeast
- 4 egg yolks, well beaten
- 1 teaspoon almond flavoring
- ALMOND FILLING
- 1½ Cups light brown sugar, packed
- ½ Cup chopped almonds
- 3 Tablespoons of heavy cream
- 2 Tablespoons unbleached all-purpose flour
- ½ teaspoon almond flavoring
- 1½ Cups confectioners' sugar
- 1 Tablespoon butter or margarine, melted
- 4 Tablespoons whipping cream, may need a little more
- ½ teaspoon almond flavoring
- ½ cup sliced almonds, to sprinkle on top of frosted butterhorns
- For the dough:
- Make pastry dough the day before. Cut butter into flour, salt and sugar mixture with a pastry blender or knife until mixture resembles crumbs the size of small peas. Dissolve yeast in lukewarm milk. Add beaten egg yolks and flavoring. Pour this liquid mixture slowly over the flour mixture and mix lightly, handling as for a pie crust. Mixture will be wetter than pie crust. Set in refrigerator overnight and cover with wax paper or plastic wrap.
- In the morning, divide dough into four equal parts. Roll each section on a lightly floured surface or on a pastry cloth to a 12 inch circle. Cut each circle in 12 wedge-shaped pieces. Put 1 teaspoon of filling on the wide part of the wedge. Roll each wedge starting with wide end and rolling to a point. Arrange on greased buttered pan (I used parchment paper) 2 inches apart, seeing that point is tucked under and does not stand up while raising. Let horns raise until double in size in a warm room, about 1 hour.
Note: I cut 8 wedges using 2 balls of my dough, for slightly larger rolls. The other two balls of dough were cut into 12 wedges each.
- Bake in a preheated 350°F oven for 10 to 12 minutes just to a light brown color. Frost while still warm with the frosting and sprinkle with sliced almonds.
- For the filling:
- Cream filling ingredients to a paste. (I used my food processor)
- For the frosting:
- Mix frosting ingredients until creamy.
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