Frangipane is a sweet almond paste as rich and seductive as the cinnamon filling in cinnamon buns.
- Portion size 12 servings
- Credits : Holiday Celebrations: 2007
MethodLine 13- x 9-inch (3.5 L) metal cake pan with double thickness parchment paper; set aside.
Frangipane: In food processor, finely chop almonds. Add sugar and flour; pulse to combine. Add butter, egg and almond extract; pulse until smooth paste, about 30 seconds. Transfer to bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Punch down dough. On lightly floured surface, roll out dough into 18- x 14-inch (45 x 35 cm) rectangle.
Leaving 1-inch (2.5 cm) border, spread frangipane evenly over dough, mounding slightly on 1 long side. Starting with mounded side, tightly roll up; pinch seam to seal.
With serrated knife, cut roll into 12 slices. Place, cut side up, in prepared pan. (Make-ahead: Cover and refrigerate for up to 12 hours; let come to room temperature before continuing, about 1 hour.) Cover slices and let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Topping: Brush with egg; sprinkle with almonds. Bake in centre of 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 20 to 25 minutes.
Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely. Sprinkle with sugar. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 3 weeks.)
Nutritional facts Per bun: about
- Sodium 275 mg
- Protein 10 g
- Calories 374.0
- Total fat 17 g
- Cholesterol 83 mg
- Saturated fat 6 g
- Total carbohydrate 46 g
- Iron 20.0
- Folate 52.0
- Calcium 5.0
- Vitamin A 9.0