Buttery Almond Braid

Almond Filling

Cream together the butter and sugar until fluffy and pale yellow.

Then mix in the salt and almond extract. Beat in the egg until just combined.

Next stir in the almond paste flakes and about 1 cup of the slivered almonds. Set mixture aside.

Dough

Preheat the oven to 425 degrees F. In the bowl of a food processor, mix the flour, powdered sugar, baking powder, and salt.

Add the cream cheese and butter into the flour mixture and pulse about 6 times.

Add the milk and almond extract and blend until the mixture just starts to come together into a loose dough.

Turn the dough out onto a Silphat baking mat or a sheet of lightly floured parchment paper. Knead the dough very lightly being careful not to overwork the dough or it’ll be tough. You do not need to worry about getting it smooth, just knead it for a few strokes.

Lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Once you have the dough rolled, measure and mark the dough lengthwise into thirds. Spread the butter filling mixture down the middle third of the dough.

Assemble the Braid

Make diagonal cuts at 1 inch intervals on each of the long sides of the dough, on either side of the filling in the middle. Do not cut into the center filling area. Fold the strips, alternating from one side and then the other over the filling, until it looks like a braid. Use the Silphat or the sheet of parchment to transfer your braid to a baking sheet. At this point you can cover and refrigerate the braid overnight, or you can bake the braid.

Bake the Braid

Just before you put the braid into the oven brush it with the egg wash mixture. Bake in the 425 degree oven for 20-22 minutes, until the dough is golden on top and the filling is set.

Remove from oven and place on wire rack to cool.

Make the Glaze

Whisk together the powdered sugar, almond extract, and milk in a small measuring cup with a pour spout or in a bowl. Make sure you wait at least 30 minutes for the braid to cool or the glaze will just melt. Once the braid is slightly cooled, pour or drizzle it with the glaze and top with sliced almonds, slice, serve, and enjoy.