almond twists

I brought one of these almond twists home from our Relief Society meeting and let my kids share it.  They went crazy over it.  They loved the orange essence and almond and of course the icing drizzle over the top.  Very delicious.

almond twists
roll dough:
2 tablespoons yeast
1/2 cup warm water
4 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon orange zest
1 cup soft butter
6 eggs

almond filling:
8 ounces almond paste
1/2 cup soft butter
3/4 cup packed brown sugar
1/4 cup chopped almonds

Dissolve yeast in warm water in mixing bowl until foamy.  Add 3 cups flour, sugar, salt, orange zest, butter and eggs.  Mix at low speed until blended.  Beat 4 minutes at medium speed.  At remaining flour and continue beating at low speed until blended (use paddle attachment).  Cover and let rise in warm place until doubled.  Punch down, cover and refrigerate for at least 8 hours.  Prepare filling by combining all ingredients until blended.
After refrigerating, punch down dough and divide in half.  Place half on floured surface and roll to a 10x16 rectangle.  Spread half of filling and fold dough lengthwise into thirds, forming a long rectangle.  Cut into 16 one-inch strips.  Twist each strip and place on baking sheet with parchment paper.  Repeat with remaining dough and filling.  Cover and let rise in warm place until doubled.  Bake at 350 degrees for 15 minutes until golden.  Drizzle with icing made from 2 cups powdered sugar, 3 tablespoons milk and 1 teaspoon almond extract.  Makes 32 twists.