Best 4 Delicious Almond Braids Recipes

CHOCOLATE ALMOND BRAID RECIPE BY TASTY

Steps:

• Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
• Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
• Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
• Bake at 415°F (213°C) for 25 minutes or until golden brown.
• Enjoy!

ALMOND DANISH BRAID

Steps:

• Thaw puff pastry dough as directed on package. This should take about 30-40 minutes.
• Preheat oven to 400 degrees. Lightly spray a cookie sheet with nonstick spray.
• Open puff pastry sheet on a wooden cutting board and lay flat.
• Using a pizza cutter, cut 2" long strips on either side of center, making them about 1" wide. You should have 8 or 9 strips on each side when done.
• Remove the strips on each corner, leaving the center intact to fold over filling.
• Brush melted butter on center of dough.
• Top butter with 1/2 can almond filling and spread evenly.
• Beginning at one end, fold over center flap to cover filling.
• Fold over the top strip at a slight angle. Repeat with opposite side. Proceed with remaining strips until you reach the bottom set of strips.
• Fold over the center flap on the bottom then fold over the last two strips.
• Using a large spatula, move braid to cookie sheet.
• Repeat with remaining puff pastry and filling to make second braid.
• Whisk egg in a small bowl and brush on top of braids.
• Bake in oven for 20 minutes.
• While pastry is baking, mix all ingredients for almond or vanilla icing together. Add more confectioner's sugar if you need to thicken it or more cream if it needs to be thinner. It should be a good consistency to drizzle over braid.
• Remove cookie sheets to wire rack and immediately drizzle icing over braids. Sprinkle on sliced almonds.
• Makes 2 braids.

ALMOND BRAID

Steps:

• Add yeast and warm water to the bowl of the mixer fitted with the paddle attachment. Let stand for a few minutes to dissolve the yeast.
• Add sugar, milk, butter and egg yolks and mix on low speed.
• Gradually add in the flour. Do not over mix. The dough should be buttery and slightly sticky to the touch, but manageable.
• Remove the dough from the bowl and knead a few times until smooth on a floured surface. Wrap in plastic wrap and refrigerate for 8-12 hours.
• Add butter, almond paste, and egg white to the bowl of the mixer fitted with the whisk attachment. Mix on medium-low speed until smooth.
• Then add powdered sugar and flour and mix on low speed.
• Lastly, mix in the chopped almonds until well incorporated. Cover and chill until ready to assemble.
• Unwrap the dough and place it on a well-floured surface. Shape it into a rough rectangle with your hands, and then roll out into a 12-inch by 15-inch rectangle. Be patient as you roll, checking to see if the dough is sticking to the work surface and adding flour as needed.
• Trim the uneven edges with a sharp knife.
• Spoon the almond filling into the center third of the rectangle, and then pat it into an even layer.
• Use a sharp knife to cut one-inch diagonal strips in the dough from the edge of the dough to the edge of the filling.
• Fold the top and bottom edge of the dough over the filling, and then alternate folding over the strips on each side.
• Let the almond braid rise, covered with a clean kitchen towel in a warm place for 30 minutes.
• Then preheat your oven to 375 degrees, and brush the top of the almond braid with the remaining egg white and sprinkle sliced almonds over the top.
• Bake for 20-25 minutes or until the top of the almond braid is golden brown.
• To make the glaze, whisk powdered sugar, milk, and almond extract together in a small bowl until smooth.
• Transfer the almond braid to a cooling rack and allow to cool before drizzling with almond glaze. Slice and serve.

SWEET ALMOND TWISTS

Steps:

• Preheat oven to 400°. Unfold puff pastry sheets on a lightly floured surface; roll each sheet into a 15x10-in. rectangle., In a small bowl, whisk egg and water; brush over rectangles. Spread pastry filling over one rectangle to within 1/4 in. of edges; sprinkle with almonds. Top with remaining pastry, egg wash side down, pressing lightly., Brush top with egg wash. Cut in half lengthwise; cut each rectangle crosswise into 16 strips. Twist each strip 2-3 times. Place 1 in. apart on baking sheets. Bake until golden brown, 12-14 minutes. Serve warm.