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Almond Straws


Ready In: 90 Minutes
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • Preheat the oven to 350° F.
  • Toast the sliced almonds in the preheated oven for 7 to 10 minutes, stirring occasionally.
  • Roll the puff pastry sheet into an 11 1/4-inch by 17-inch rectangle.
  • In a small bowl, combine the fruit sweetener and the cinnamon. Brush the cinnamon mixture over the bottom half of the puff pastry rectangle. Sprinkle the sliced, toasted almonds over the cinnamon mixture. Fold the unbrushed half of dough over the brushed half and gently press both halves together with a rolling pin. With a sharp knife, cut 3/4-inch strips from the double-layered rectangle. Twist each strip 5 or 6 times until it appears as a solid spiral. Place the twisted strips on a paper-lined baking pan, pressing the edges down. Retwist each strip as necessary to help them retain their shape. Refrigerate for 20 minutes.
  • Increase the oven temperature to 375° F. Bake the Almond Straws for about 20 minutes, until they are well puffed and golden brown.
  • Bake only the number of Almond Straws you can enjoy in one day. The others can be frozen unbaked for 2 to 3 months, defrosted in the refrigerator, and then baked as needed.
  •  SAVE