Best 2 Almond Butterhorns Recipes

Indulge in the delectable world of almond butterhorns, a traditional crescent-shaped pastry originating from Austria and Germany. These delightful treats, also known as Kipferl or Vanillekipferl, are a staple of holiday baking, exuding a captivating aroma and delicate crumbly texture. Immerse yourself in the delightful variations presented in this article, ranging from classic almond butterhorns to unique interpretations infused with flavors like chocolate, Nutella, and pistachio. Each recipe offers a distinct taste experience, ensuring that there's a perfect butterhorn for every palate. Embark on a culinary journey and discover the secrets behind creating these timeless pastries, transforming your kitchen into a haven of sweet indulgence.

Let's cook with our recipes!

ALMOND BUTTERHORNS

Almond Butterhorns image

These are very light and flavorful rolls. The filling gives them a wonderful taste.

Provided by Taste of Home

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 18

Ingredients

3-1/4 teaspoons active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar, divided
1 cup butter, softened
4 cups all-purpose flour
1/8 teaspoon salt
4 large eggs
FILLING:
5 tablespoons butter, softened, divided
1 cup sugar
1 cup ground almonds
1 large egg, lightly beaten
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
GLAZE:
1 cup confectioners' sugar
2 tablespoons 2% milk
1/4 teaspoon vanilla extract

Steps:

In a small bowl, dissolve yeast in milk. Add 1/4 cup sugar and butter; mix well. In a large bowl, combine the flour, salt and remaining sugar. Add the eggs, one at a time, beating well after each addition. Add yeast mixture; beat until smooth. Cover and refrigerate overnight., Punch dough down; divide into thirds. On a lightly floured surface, roll each portion into a 12-in. circle. Melt 3 tablespoons butter; brush 1 tablespoon over each circle. In a bowl, combine the sugar, almonds, egg, extract, lemon zest and remaining butter; mix well. Spread a third over each circle of dough. , Cut each into 12 wedges. Roll up wedges from the wide end; place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. , Cover and let rise in a warm place for 30 minutes or until doubled. Bake at 375° for 10-12 minutes or until lightly browned. Remove from pan to wire racks. Combine glaze ingredients; brush over warm rolls.

Nutrition Facts :

ALMOND-FILLED BUTTERHORNS

Almond-Filled Butterhorns image

I add potato flakes to make my butterhorns moist and tender. The rolls complement any meal wonderfully with just the right sweetness to make them a coffee hour favorite. Remember to hide a few for yourself!

Provided by Taste of Home

Time 40m

Yield 3 dozen.

Number Of Ingredients 9

Ingredients

3-1/4 teaspoons active dry yeast
2 cups warm milk (110° to 115°)
4 eggs
1 cup mashed potato flakes
1 cup butter, softened
1/2 cup sugar
1-1/8 teaspoons salt
7 to 8 cups all-purpose flour
1 can (12-1/2 ounces) almond cake and pastry filling

Steps:

In a large bowl, dissolve yeast in milk. Add the eggs, potato flakes, butter, sugar, salt and 4 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; spread each with filling. Cut each circle into 12 wedges. , Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form a crescent. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 10-12 minutes or until lightly browned. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 202 calories, Fat 7g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 156mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For a richer flavor, use dark chocolate or bittersweet chocolate instead of semi-sweet chocolate.
If you don't have a pastry blender, you can use two knives to cut the butter into the flour mixture.
Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from becoming too sticky.
When rolling out the dough, be sure to do it on a lightly floured surface. This will help to prevent the dough from sticking to the surface.
If the dough is too sticky to work with, you can chill it for a few minutes longer.
When baking the almond butterhorns, be sure to watch them closely. They can burn easily.
Let the almond butterhorns cool completely before frosting them.

Conclusion:

These almond butterhorns are a delicious and festive holiday treat. They're easy to make and can be made ahead of time. With their buttery, flaky crust and sweet, nutty filling, these cookies are sure to be a hit with everyone who tries them.