Spiced Cardamom Twists

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If you love cardamom, you’ll love these. They are very easy–well,  if you have danish dough already prepped– and simple. Cardamom, sugar, chopped almonds, 1 egg, and 1/2 recipe of danish dough. You roll out the dough into a 12-inch by 16-inch rectangle. Brush the surface with the egg and sprinkle with the cardamom-sugar, followed by the chopped almonds. Fold the dough in half and cut into 16 one-inch strips. Twist and place on baking sheet. Let rise and bake in oven.

I made these when work was crazy and had to participate in multiple teleconferences over a weekend. I learned that baking while on a conference call (on mute, of course) is a great way to multi-task. It is much easier to pay attention to the call while baking than when I’m listening from my office and distracted by the computer. I brought them in for a very early (for me) 7:30 am meeting the following Monday and they were a big hit.

Spiced Cardamom Twists

From The Art & Soul of Baking

  • 1/2 recipe Danish Dough (about 1 1/2 pounds)
  • 1/2 cup (3 1/2 ounces) sugar
  • 1 1/2 teaspoons ground cardamom
  • 1 large egg
  • 1/2 cup (2 1/2 ounces) finely chopped raw almonds
  1. Line two baking sheets with parchment paper or silicone mats. Place dough on work surface dusted with flour and sprinkle top of dough with flour. Roll dough into a 16 by 12 by 1/4-inch rectangle with the longer side parallel to the edge of the work surface closest to you.
  2. Place the sugar and cardamom in a small bowl and whisk to combine.  Lightly beat egg in another small bowl and  brush entire surface of dough with a thin film of the egg. Spread the sugar mixture over the bottom half of the dough leaving a 1/2-inch border along the bottom. Sprinkle almonds evenly over sugar. Fold top half of dough over filling and press bottom edges to seal. Roll over dough with a rolling pin 2 or 3 times to seal and embed the filling in the dough. Cut dough in 16 one-inch strips. Grasp a strip by both ends and twist in opposite directions 4 times. Place twists on baking sheet 2 inches apart. Sprinkle any fallen filling over tops of the twists.
  3. Cover twists loosely with plastic wrap and let the twists rise  in a cool room-temperature spot until  they are nearly doubled in size, about an hour.
  4. Preheat oven to 400° F and position rack in center. Chill the twists in refrigerator for 15 minutes. Bake one batch of twists at a time, rotating the sheet halfway through, for 14 to 16 minutes, until golden brown. Transfer the twists to a cooling rack.

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I’m submitting this to Yeastspotting, a weekly round-up of yeasted goods and bread.


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38 thoughts on “Spiced Cardamom Twists

  1. We do teleconferencing at work, where they see you on the other side… no baking while working for me :(
    These look great, I’m on a cardamom frenzy right now, so I know I’ll be making them!
    Thanks!

  2. Neat idea to bake during a conference call! :)
    These look excellent and the taste of cardamom would give it an extra punch. Sounds absolutely delicious!

  3. I love cardamom! Hmmm…cheese danishes and cardamom twists just might be tempting enough to get me to whip up some danish dough (with or without a conference call)!

  4. Should I? or shouldn’t I? Should I? …really… I can’t decide if once again I should try myself at pastry/gread baking, and risk again the rock hard stone dough I always end up with… or hummm… you make it look sooooo easy… they look divine, and cardamom must have filled your house with such great aromas!

  5. Oh, so amazingly delicious sounding, but oh, so daunting in the danish dough department. I wonder if a version could be made with puff pastry? Love the cardamom and almond combination.
    Nancy

  6. Jeez Yeastspotting sounds vicious…for my waistline! hahhaa. I love the idea though. Those look divine. BTW I meant to ask, you have done 2 diff croissant recipes right? Which one did you find more flaky and light? I am on a mission to try different recipes… !

  7. Try not to laugh – but I’ve never had cardamom before. At least not that I’m aware of –

    I’ve got to make more danish dough this weekend, thanks for reminding me!

  8. I saw the picture for your post on FoodGawker and said, “Wow!” When I get some more almonds from the store, you know what I’ll be making!

  9. Yum! You’re evil, Wendy. Now I want to make danish dough. Like I have time with all the other things I want to bake… =)

  10. I love how you put “easy” and “{homemade} danish dough” in the same post! These look just wonderful. Even after all the Dories that called for, I’ve still never baked with cardamom. Oh, and I love how you put “teleconferences” and “baking” in the same post. I wish!

  11. Mmmm, looks good. I bought some cardamom to try but haven’t yet. I’m going to cheap and use your filling with crescent rolls. Don’t hate me! :)
    ~ingrid

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