Almond Braid

Ingredients

• ½ cup (1 stick) butter, room temperature
• ⅓ cup sugar
• pinch salt
• ½ tsp Amoretti® Amaretto W.S. Extract
• 1 egg
• 7 oz Amoretti® Premium Blanched Almond Paste
• 1 cup sliced almonds

• 2 cups all-purpose flour
• 2 tbsp powdered sugar
• 1 tsp baking powder
• ½ tsp salt
• ½ cup (1 stick) butter, room temperature
• 3 oz cream cheese, room temperature
• ½ cup milk
• ½ tsp Amoretti® Amaretto W.S. Extract
• 1 egg + 1 tsp water, lightly beaten, for egg wash

• ½ cup powdered sugar
• 1 tbsp milk
• ⅛ tsp Amoretti® Amaretto W.S. Extract
• sliced almonds, for topping

Directions

1. Cream together the butter and sugar until fluffy and pale yellow.
2. Mix in the salt and Amaretto Extract.
3. Beat in the egg until just combined.
4. Add Almond Paste and beat until smooth. Stir in sliced almonds and set aside.

5. Preheat oven to 425°F.
6. In the bowl of a stand mixer; mix the flour, powdered sugar, baking powder, and salt.
7. Add butter and cream cheese, mix until it resembles coarse crumbs.
8. Add the milk and Amaretto Extract and stir until the dough comes together.

9. Turn the dough out onto a big sheet of lightly-floured parchment paper and lightly flour the top.
10. Roll it out to a large rectangle, at least 10" by 12".
11. Mark the dough lengthwise into thirds and make diagonal cuts at 1" intervals in the outer thirds. Do not cut into the center.
12. Spread the filling in the center third of the dough.
13. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling. It will now resemble a braid.
14. Use the sheet of parchment to carefully transfer your braid to a baking sheet.
15. Brush the braid with egg wash.
16. Bake 20-22 minutes, until the braid is golden on top and filling is set.
17. Allow the braid to cool for around 30 minutes.

18. Whisk together the powdered sugar, milk, and Amaretto Extract.
19. Drizzle over the cooled braid.
20. Sprinkle with sliced almonds and serve!