those almond things…

A few years ago during a trip for work, I took some time to stop in Waco, Texas at the Silos Baking Company.  If you’ve been under a rock and don’t know anything about that, it’s on the grounds of the silos made famous on the show “Fixer Upper” and home to all things Magnolia.    The bakery sits on the corner and a long line snakes back and forth inside, allowing plenty of time to make you’re very difficult decision.  Because I am, well, me, I’m always interested in things I’ve never heard of or tried before, especially when it comes to bakery items.   One of the bits of delicousness I bought to come home with me was an Almond Carre.   It’s sort of a rolled up pastry, glazed with a powdered sugary glaze, sprinkled with almonds.  I’ve googled, searched, compared, and nothing.  I’ve seen other people’s posts looking for a recipe…nothing…nada….nope.  So today I decided I was going to come up with something of my own that might compare.

If you’re from central Illinois, then you may or may not be familiar with Jumer’s Cinnamon Rolls.  Jumer’s was a hotel and restaurant that served baskets of bread and small little cinnamon rolls at every table.  That’s where I started with the recipe for these Almond Things.  While I’m not sure the result is what I remember from Magnolia, it’s still a worthy substitution.  

Almond Things

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Ingredients

  

• 1 cup sliced almonds, toasted, divided
• 1/4 cup warm water
• 2 1/4 tsps yeast
• 1/2 cup milk
• 4 cups baking mix, such as Bisquick
• 1 cup sugar divided
• 4 tbsps butter, melted
• 1 tsp cinnamon

Instructions

 

• Preheat the oven to 350 degrees.

  MAKE THE DOUGH

  In a large bowl, combine 1/4 cup warm water and yeast.  Set aside.

  After yeast has dissolved, at 1/4 cup sugar, 4 cups baking mix and milk.

  Stir to combine and knead briefly together.  If dough is too sticky add a bit more baking mix.  Set aside and make the filling.

  FOR THE FILLING

  Grind 3/4 cup of almonds in food processor until coarsely ground. (Reserve the other 1/4 cup of almonds to sprinkle on top of finished pastry).  Add the ground almonds to 3/4 cup sugar and cinnamon.

  ASSEMBLE

  On a lightly floured surface, roll out the dough to a 12" x 18" rectangle.

  Brush dough with melted butter and then sprinkle the filling mixture over the entire surface of the dough.

  Starting on the long side, roll the dough loosely.  Transfer to a parchment lined baking sheet.  Make cuts approximately 2 inches wide in the dough, but don't cut all the way through.  Bake for 20-25 minutes.  Let cool completely.

  After pastry is cool, cut the pieces all the way through and separate.  Make a thin glaze of powdered sugar and milk and pour over each pastry.  Sprinkle with almond slices.