*  Exported from  MasterCook II  *
 
                              Cinnamon Twists
 
 Recipe By     : COOKING RIGHT SHOW #CR9617
 Serving Size  : 24   Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  Cups          All-Purpose Flour
    1      Cup           (2 Sticks) Unsalted Butter, -- cut into bits
      1/2  Cup           Sour Cream
      1/2  Cup           Almonds -- finely chopped
      1/2  Cup           Sugar
    1 1/2  Tablespoons   Ground Cinnamon
 
 
 In a food processor, combine the flour and butter. Pulse 2 or 3 times until
 the mixture resembles very coarse cornmeal. Add the sour cream and pulse
 brefly until the dough just begins to come together. Do not over mix. Form
 into a disk, wrap in plastic, and refrigerate for 4 hours or overnight.
 
 Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil or
 parchment. In a medium bowl, combine the almonds, sugar, and cinnamon.
 Sprinkle the almond-sugar mixture 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
 mixture. 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 3 times to form a
 corkscrew shape and place on the baking sheet. Bake the twists for
 approximately 15 minutes or until they're brown and crisp. Remove to a rack
 and allow to cool. The twists should be stored in an airtight container even
 for a few hours and are best eaten the same day they are baked.
 
 Yield: approximately 24 twists
 
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