BUTTERHORNS
These little buttery crescents are filled with almond paste. They were an Easter tradition started by my grandmother and continued on, now for my family. The recipe was in my grandmothers heart - when she died we thought we lost the recipe until her neighbor lady gave it to her granddaughter - who gave it to me! So now it's back in the family and the tradition lives on!
Provided by DebS 2
Categories Yeast Breads
Time 4h15m
Yield 36 rolls
Number Of Ingredients 14
Steps:
- Mix flour, butter, shortening and salt like for a pie crust.
- Mix beaten eggs and sugar and combine with above.
- Dissolve yeast in 1/4 cup warm water and combine with warm milk.
- Add to flour mixture.
- Knead and put in a cool place to rise.
- Combine butter, lemon, almond extract and sugar; add nuts and eggs to make a paste.
- Roll dough thin and cut into triangles.
- Spread with almond paste and roll into crescent shapes.
- Let rise again.
- Bake for 15 minutes in a 375 degree oven.
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#course #preparation #occasion #breads #easy #rolls-biscuits #yeast #brunch
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Emerald Clevenger (Spite)
[email protected]I'm giving this recipe one star because it's the lowest rating possible.
Shah Jee
[email protected]This recipe is a fail. Don't even bother trying it.
Dawn East
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
HELLO TECHNOLOGIES
[email protected]These butterhorns were a complete disaster. I followed the recipe to a T, but they still turned out inedible.
WAJAHAT PUKHTOON
[email protected]I'm not sure what went wrong, but my butterhorns turned out really dense.
Hasin Ishrak
[email protected]The recipe was a bit confusing to follow, but the butterhorns turned out okay.
Massmoudi Rayen
[email protected]I followed the recipe exactly, but my butterhorns didn't turn out as flaky as I expected.
Akash Kashi
[email protected]The butterhorns were a bit dry, but the flavor was good.
Ahindrai Rai
[email protected]These butterhorns were a little too sweet for my taste, but they were still good.
play bibi
[email protected]I'm not a huge fan of butterhorns, but these ones were actually really good. I'd definitely make them again.
MD ROMEN
[email protected]The filling is what really makes these butterhorns special. It's so rich and flavorful.
Segun Greatest
[email protected]These butterhorns are the perfect combination of sweet and savory. I can't get enough of them!
Joana Owusu
[email protected]I love the crescent shape of these butterhorns. They're so unique and eye-catching.
baraka kakengera
[email protected]The recipe was easy to follow and the butterhorns turned out beautifully.
POLYNALIO NSAMA CHABU
[email protected]I've made these butterhorns several times now and they always turn out perfect. They're so flaky and delicious.
Ujjwal Gotame
[email protected]These butterhorns were a hit at my party! Everyone loved them.