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Cinnamon Twists

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CINNAMON TWISTS
 Categories: New text im, Cooking rig
      Yield: 24 Servings
 
 
    1 1/2 c  All-Purpose Flour
        1 c  (2 Sticks) Unsalted Butter,
  :          cut into bits
      1/2 c  Sour Cream
      1/2 c  Almonds -- finely chopped
      1/2 c  Sugar
    1 1/2 TB 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
  
  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
  
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  Recipe By     : COOKING RIGHT SHOW #CR9617
 
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