Braided Almond Bread

I think this is one of my new favorite recipes....so deliciously flaky, crisp, and soft in the middle.

It reminds me of some of the Dutch almond pastries I enjoyed as a child:). 

The original recipe comes from A Bit of Sunshine and I have had it bookmarked for a while!

The directions and pictures on the blog are quite beautiful, but I thought I would add my own little twist as this pastry makes a charming Valentine's gift in the shape of a heart.

Click here to get the original recipe from A Little Bit of Sunshine.

{I followed the directions, except I used crushed almonds instead of walnuts, and made my own almond filling}.

Almond Filling

1 cup blanched almonds

1/2 cup powdered sugar

2 TBS. butter at room temperature

1 tsp. almond extract

1 egg white, beaten

Put almonds, sugar, and butter into a food processor and pulse until almonds are finely ground.

Add almond extract and egg white and pulse until combined.

You can store in an airtight container in the refrigerator for up to one week.

Bring to room temperature before using.

You will need to make the dough and then roll it out to about a 1/4 inch thick rectangle.

Spread the filling, then add a generous amount of brown sugar and cinnamon, and top it off with crushed walnuts or almonds.

Roll it up tight.

Now, you are ready to make the heart shape.

Simply fold the roll in half ...one end over the other...and pinch the seams together at the bottom.

Place on a parchment lined cookie sheet.

Using a sharp knife, cut a slit all the way through, leaving about an inch intact at the bottom.

Take the two halves of the dough and flip to the outside to form a heart.

Bake according to the directions.

You can also use your favorite cinnamon roll recipe and create the same design!

I think a braid turns out lovely, too.

The Braided Almond Bread freezes really well, so it is a great make-ahead gift.

Enjoy!

~Julia