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Ingredientes
- 1 1/2 c. All-Purpose Flour
- 1 c. (2 Sticks) Unsalted Butter,, cut into bits
- 1/2 c. Lowfat sour cream
- 1/2 c. Almonds, finely minced
- 1/2 c. Sugar
- 1 1/2 Tbsp. Grnd Cinnamon
Direcciones
- In a food processor, combine the flour and butter. Pulse 2 or possibly 3 times till the mix resembles very coarse cornmeal. Add in the lowfat sour cream and pulse brefly till the dough just begins to come together. Don't over mix. Form into a disk, wrap in plastic, and chill for 4 hrs or possibly overnight.
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or possibly parchment. In a medium bowl, combine the almonds, sugar, and cinnamon.
- Sprinkle the almond-sugar mix 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 mix. Trim the edges and cut into even strips, 9 inches long by 1/2- inch wide.
- Gently pick up the ends of the strips and twist 2 or possibly 3 times to create a corkscrew shape and place on the baking sheet. Bake the twists for approximately 15 min or possibly till they're brown and crisp. Remove to a rack and allow to cold. The twists should be stored in an airtight container even for a few hrs and are best eaten the same day they are baked.
- Yield: approximately 24 twists
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 255 | |
| Calories from Fat 159 | 62% |
| Total Fat 18.18g | 23% |
| Saturated Fat 10.91g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 10mg | 0% |
| Potassium 50mg | 1% |
| Total Carbs 21.67g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 8.8g | 6% |
| Protein 2.35g | 4% |
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