Icelandic almond roll recipe

1. ICELANDIC ALMOND ROLLS
Icelandics love their morning coffee and far prefer yeast rolls to other sweets. These sweet yeast
rolls are filled with almond paste and cinnamon.
* Makes 30 rolls
 2 packages active dry yeast
 12 cup warm water, 105°F to 11S°F
 l2 cups rich milk, scalded and cooled to lukewarm
 12 cup softened unsalted butter
 12 cup sugar
 1 teaspoon salt
 2 eggs
 6 to 6 12 cups unbleached all-purpose flour
FILLING
 1 cup almond paste
 1 egg

2.  2 tablespoons sugar
 4 tablespoons unsalted butter
 1 teaspoon vanilla
GLAZE AND DECORATION
 1 cup powdered sugar
 2 to 3 tablespoons cream
 1 teaspoon almond extract
 1 cup toasted chopped almonds*
In a large bowl, dissolve the yeast in the warm water. Let stand 5 minutes. Stir in the milk, butter,
sugar, salt, and eggs. Add flour, beating well, until mixture will not readily absorb more flour. Cover
and let dough stand 15 minutes. Turn out onto a lightly floured board. Knead, adding just enough
flour to keep dough from sticking, until smooth and satiny, about 10 minutes. Wash bowl, lightly
grease it, and turn dough into the bowl; turn dough over to grease top. Cover and let rise until
doubled. While the dough rises, prepare the almond filling. In food proces sor or bowl, blend the
almond paste with the egg, sugar, butter, and vanilla until mixture is smooth and spreadable.
Line 30 muffin cups with paper cupcake liners. Roll out the risen dough to make a rectangle about
2.4 inches long by 14 inches wide. Spread to within i inch of the edge with the almond filling. Roll us
as for a jelly roll. Cut into i-inch pieces. Place in paper-lined muffin cups with cut sides up. Let rise in
a warm place until about doubled. Preheat oven to 4oo°F. Bake for 10 minutes or until golden. Mix
the powdered sugar, cream, and almond extract to make a glaze, brush the hot rolls with the glaze,
and sprinkle with toasted chopped almonds. * To toast the chopped almonds, place in 300°? oven
for 5 to 10 minutes.

3. MOM'S BISCUITS
Biscuit-baking day was always perfumed by the aroma of a coffee syrup boiling on the wood stove.
The biscuits got a brush-bath of the syrup just as they came out of the oven. To make the lightest
yeast dough, Mom always advocated keeping the dough as soft as possible—that is, avoiding the
addition of too much flour.
* Makes 36 biscuits
 2 packages active dry yeast
 12 cup water, 105°F to 115°F
 2 cups rich milk, scalded and cooled to lukewarm
 1 cup sugar
 12 cup melted butter
 3 slightly beaten eggs
 1 teaspoon salt
 5 to 5 12 cups all-purpose flour
FILLING
 1 cup softened butter
 1 cup white or packed brown sugar

4.  1 tablespoon cinnamon
GLAZE
 1 cup strong coffee
 1 cup sugar
In a large mixing bowl, dissolve the yeast in the water.
Add the milk and stir until blended.
Let stand 5 minutes.
Stir in the sugar, butter, eggs, and salt. Beat in half the flour until the batter is smooth and satiny.
Let stand 15 minutes. Slowly beat in enough flour to make a stiff dough.
Sprinkle breadboard with flour and turn dough out onto it. Cover with a bowl and let it stand again
for 15 minutes.
Knead 10 minutes until smooth and satiny, being stingy with the addition of the flour so as not to
add too much.
If dough gets sticky, let it sit and "relax" a few minutes. Then go back to kneading it. Wash the mixing
bowl, grease it, and add dough to the bowl, turning to grease top.
Cover and let rise in a warm place until doubled.
Roll out about half the dough at a time on a lightly oiled work surface to make a square about 2,0
inches on each side, sprinkling just lightly with flour, if necessary.
Spread with softened butter to the edges.
Mix the sugar and cinnamon and sprinkle over the butter.
Roll up tightly jelly-roll fashion. Cut slices and place in buttered muffin tins, or close together in a
buttered 13 x 9-inch baking pan, or slightly separated on buttered cookie sheets.
Repeat procedure until all the dough is shaped into rolls.
Let rise until doubled. Preheat oven to 375°F. Bake for 15 minutes or until golden. While rolls bake,
bring the coffee and sugar to a boil; boil 2. to 3 minutes.
Brush hot rolls with the coffee glaze.
Cool.
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