Breads & Pastries

Almond Filled Butterhorns

3 1/4 teaspoon yeast

1 cup warm milk

1/2 cup sugar divided

1 cup butter

4 cup flour

1/8 teaspoon salt

4 eggs

Combine yeast and 1/4 cup sugar in warm milk. Gradually add butter and eggs. Combine flour salt and remaining sugar. Add to milk and eggs mixture. Mix well and refrigerate overnight.

Filling:

5 tablespoons butter

1 cup sugar

1 cup ground almonds

1 egg slightly beaten

1/2 teaspoon vanilla

Divide dough in thirds and roll into circles, about 1/4” thick. Spread each with 1 tablespoon melted butter. In a bowl, mix 2 tablespoons butter, sugar, almonds, vanilla, and egg. Mix well and spread on circles. Let rise 30 minutes. Cut circles into triangles and roll like crescent rolls. Bake at 350 until lightly browned. Glaze with powdered sugar, vanilla and butter mixed.

Nancy Lance (Lydia’s Mother-in-law)

Eagle River, Alaska

These treats are some of my favorite baked goods. Nancy usually makes them when she catered the banks, but I think that the servers ate as many as the customers!   – Lydia

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