Cooking School Classics: Lemon Nut Twists


I’ve been doing Cooking School shows with Taste of Home for 8 years now, and one of my favorite recipes is from our Spring 2008 show.  It’s these Lemon Nut Twists, and I can’t seem to get enough of them!  I love that it uses frozen bread dough to make things easy, but sometimes I’ll make them with my favorite sweet roll dough.  The flavor of fresh citrus combined with toasted almonds, brown sugar and butter is so good!

Lemon Nut Twists

lemonnuttwists

8 Servings Prep: 20 min. Bake: 15 min. + rising

Ingredients

  • 1/2 cup sliced almonds, toasted
  • 1/3 cup packed brown sugar
  • 1 tablespoon grated lemon peel
  • 1 loaf (16 ounces) frozen white bread dough, thawed
  • 2 tablespoons butter, melted, divided
  • 1 cup confectioners’ sugar
  • 4 to 5 teaspoons lemon juice

Directions

  • Combine almonds, brown sugar and lemon peel. Roll dough to a 21-in. x 8-in. rectangle. Brush middle third of dough with 1 tablespoon melted butter. Sprinkle buttered area with half of almond-brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining melted butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into eight (1-in.-wide) strips. Hold each strip at both ends, twist in opposite directions three times.
  • Place on a greased baking sheet. Cover; let rise in a warm place until doubled in size, about 30-40 minutes. Bake at 375° for 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Combine confectioners’ sugar and lemon juice. Beat until smooth. Drizzle over twists. Yield: 8 servings.

Throughout the last several years, I’ve had the opportunity to visit so many communities across the country, and I love meeting Taste of Home fans everywhere I go.  I’m getting closer to the 300 shows mark, and I hope you’ll continue to follow me as I share more of my favorite recipes with you at each of those shows!

kristi1

 

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