Almond Love Knots Recipes

CHOCOLATE AND ALMOND KNOTS

Steps:

• Put the almond paste, sugar, butter, flour and 1 egg in the food processor and pulse until it becomes a smooth paste.
• Dust a work surface with flour and roll the puff pastry into a 12-inch square. Spoon small dollops of the almond filling all over the surface of the pastry and then use a spatula or the back of a spoon to spread it out into an even layer. Cut the pastry into three 4-inch wide pieces. Sprinkle each with chocolate.
• Starting at the long side of one of the pastry pieces, roll it up into a long cylindrical log. Holding one end of the log in each hand, gently snap the dough towards the counter, slapping it down if necessary, so that it stretches to about 15 inches. Repeat with the remaining 2 strips of dough and refrigerate until the dough is firm, about 30 minutes.
• Meanwhile, adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Cut each log, lengthwise, right down the middle so that you have 6 long strips. Arrange them cut-side up on the counter. Now cut each strip in half, crosswise, giving you 12 pieces about 7 1/2 inches long. Gently pull on one piece, just to lengthen it slightly, and then tie into a tight knot with the cut-sides up and long tails on each side. Repeat with the remaining strips of dough and arrange on the 2 prepared baking sheets. Chill for 15 minutes.
• Beat the remaining egg to make an egg wash. Brush each knot with some of the egg wash and then sprinkle generously first with some of the chopped almonds and then with sugar. Bake, rotating the baking sheets about halfway through, until the knots have puffed and are golden brown on top and deeply golden brown on the bottom, 22 to 25 minutes. Let cool for a few minutes on the baking sheets, then remove to a rack to cool completely. Store at room temperature in an airtight container for up to 2 days.

CINNAMON LOVE KNOTS

Steps:

• In a large bowl, dissolve yeast in water. Let stand for 5 minutes. Add the milk, butter, sugar, eggs and salt. Beat until smooth. Stir in enough flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; divide into three portions. Cover two with plastic wrap. Shape one portion into 12 balls. Roll each ball into an 8-in. rope. Combine sugar and cinnamon. Dip rope into melted butter, then coat with cinnamon-sugar. Tie into a knot. Tuck and pinch ends under and place on ungreased baking sheets. Repeat with remaining dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown.

ALMOND LOVE KNOTS

Steps:

• Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.
• Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.
• Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.
• Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar. Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely.

ALMOND LOVE KNOTS

Steps:

• Blend all-purpose flour, almond flour, confectioners' sugar, and salt together in a food processor. Add butter; pulse until mixture resembles coarse crumbs. Add egg yolk, extracts, and ice water and pulse just until a smooth dough forms.
• Turn dough out onto a work surface, divide in half, form into disks, and dust each disk with flour. Wrap disks in plastic wrap and refrigerate until firm and cold, at least 1 hour to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Roll 1 dough disk out onto a floured surface with a floured rolling pin to 1/8-inch thickness. Use a floured 1 1/2-inch round cookie cutter to cut dough into rounds. Cut out the center of each round with a 1/2-inch floured round cookie cutter to form rings. Repeat with remaining dough disk.
• Cut through side of 1 dough ring and slip it around another to intertwine rings, pressing cut pieces together to seal ring. Place interlocked rings on prepared baking sheets.
• Beat egg white until frothy. Gently brush each "love knot" with egg white and sprinkle with turbinado sugar.
• Bake in the center of the preheated oven until lightly browned on edges, 15 to 18 minutes. Carefully transfer cookies to a wire rack to cool completely.