Cinnamon Twists

Cinnamon Twists

1-1/2 Cups All-Purpose Flour
1 Cup (2 Sticks) Unsalted Butter, cut into bits
1/2 Cup Sour Cream
1/2 Cup Almonds finely chopped
1/2 Cup Sugar
1 1/2 Tablespoons Ground Cinnamon

In a food processor, combine the flour and butter. Pulse 2 or 3 times until
the mixture resembles very coarse cornmeal. Add the sour cream and pulse
brefly until the dough just begins to come together. Do not over mix. Form
into a disk, wrap in plastic, and refrigerate for 4 hours or overnight.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or
parchment. In a medium bowl, combine the almonds, sugar, and cinnamon.

Sprinkle the almond-sugar mixture over a work surface, place the disk of
dough on top, and roll out into a 9-by-12-inch rectangle approximately
1/8-inch thick, encrusting the underside of the dough with the almond-sugar
mixture. Trim the edges and cut into even strips, 9 inches long by 1/2- inch

Gently pick up the ends of the strips and twist 2 or 3 times to form a
corkscrew shape and place on the baking sheet. Bake the twists for
approximately 15 minutes or until they’re brown and crisp. Remove to a rack
and allow to cool. The twists should be stored in an airtight container even
for a few hours and are best eaten the same day they are baked.

Yield: approximately 24 twists