{"id":6992,"date":"2015-02-12T10:46:28","date_gmt":"2015-02-12T16:46:28","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6992"},"modified":"2016-01-18T15:42:54","modified_gmt":"2016-01-18T21:42:54","slug":"almond-heart-danish-with-browned-butter-glaze","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2015\/02\/12\/almond-heart-danish-with-browned-butter-glaze\/","title":{"rendered":"Almond Heart Danish with Browned Butter Glaze"},"content":{"rendered":"<p>Grand plans were made to post some lovely pink hued macarons in honor of Valentine&#8217;s Day! \u00a0In my mind they were beautiful and delicious and enviable. \u00a0How hard could macarons be, anyway? \u00a0I&#8217;m pretty knowledgeable when it comes to baking. \u00a0I&#8217;d say I&#8217;m an advanced amateur. \u00a0And I&#8217;m seeing macarons everywhere. \u00a0If all of those people can make them, then I can. \u00a0You know what happens when you start thinking like that? \u00a0You get humbled. \u00a0Big time. \u00a0I overestimated my kitchen abilities and wound up with some cracked and foot-less macarons. \u00a0Apparently macaron baking is a skill that requires practice. \u00a0Hats off to those of you who make them well. \u00a0You have my respect forever and always. \u00a0So I will keep working on my macaron making. \u00a0Maybe some day you&#8217;ll see a post on them! \u00a0That is if I don&#8217;t get too discouraged and give up. \u00a0Sometimes I do that&#8230;<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart6.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-6998\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart6.jpg?resize=750%2C655\" alt=\"almondheart6\" width=\"750\" height=\"655\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart6.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart6.jpg?resize=300%2C262 300w\" sizes=\"(max-width: 750px) 100vw, 750px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Instead of finicky macarons I went with something I am more comfortable and familiar with, pastry! \u00a0This would make a lovely Valentine&#8217;s breakfast. \u00a0You can bake it the day before and then just warm it up in the oven briefly before glazing. \u00a0You could also let it do the second rise overnight in the fridge and bake it in the morning.<\/p>\n<p><!--more--><\/p>\n<p>Although there is yeast in the bread, the end product is more flaky than bready. \u00a0The filling is delicious (especially the stuff that gets nice and crunchy on the edges) and the browned butter glaze adds great flavor. \u00a0The glaze recipe below makes more than enough. \u00a0You could easily halve it. \u00a0These are sweet, so be warned if you&#8217;re not a big sweets lover. \u00a0Serving this as a part of a breakfast that includes something savory would be the way to go I think.<\/p>\n<p>Make sure to chill the dough well! \u00a0I got impatient and started rolling the dough before it was properly chilled and wound up having a harder time putting this together than I should have had. It stuck quite a bit to the counter. \u00a0Be careful moving the rolled up cylinder to the baking sheet, and definitely don&#8217;t shape it until it&#8217;s on the baking sheet.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-6993\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart1.jpg?resize=500%2C334\" alt=\"almondheart1\" width=\"500\" height=\"334\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart1.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart1.jpg?resize=300%2C200 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-6994\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart2.jpg?resize=500%2C334\" alt=\"almondheart2\" width=\"500\" height=\"334\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart2.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart2.jpg?resize=300%2C200 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-6995\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart3.jpg?resize=500%2C750\" alt=\"almondheart3\" width=\"500\" height=\"750\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart3.jpg?w=800 800w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart3.jpg?resize=200%2C300 200w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart3.jpg?resize=683%2C1024 683w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-6996\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart4.jpg?resize=600%2C482\" alt=\"almondheart4\" width=\"600\" height=\"482\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart4.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart4.jpg?resize=300%2C241 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart5.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-6997\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart5.jpg?resize=600%2C487\" alt=\"almondheart5\" width=\"600\" height=\"487\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart5.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart5.jpg?resize=300%2C244 300w\" sizes=\"(max-width: 600px) 100vw, 600px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>If you don&#8217;t want to shape this into a heart, simply make a circle and follow the same instructions.<\/p>\n<p>Have a lovely Valentine&#8217;s Day!<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart8.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-7000\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart8.jpg?resize=800%2C1143\" alt=\"almondheart8\" width=\"800\" height=\"1143\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart8.jpg?w=1000 1000w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart8.jpg?resize=210%2C300 210w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2015\/02\/almondheart8.jpg?resize=717%2C1024 717w\" sizes=\"(max-width: 800px) 100vw, 800px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<h3>ALMOND HEART DANISH WITH BROWNED BUTTER GLAZE<\/h3>\n<p>Adapted from <a href=\"http:\/\/www.amazon.com\/Americas-Best-Lost-Recipes-Heirloom\/dp\/B0055X6SNU\" target=\"_blank\">America&#8217;s Best Lost Recipes<\/a><\/p>\n<p><em>Ingredients<\/em><\/p>\n<p>Dough<\/p>\n<ul>\n<li>2 1\/4 cups flour<\/li>\n<li>1 envelope yeast (2 1\/4 teaspoons)<\/li>\n<li>1 teaspoon salt<\/li>\n<li>1 stick chilled butter, cut into cubes<\/li>\n<li>1\/2 cup evaporated milk, warmed to about 110\u00b0F<\/li>\n<li>2 tablespoons sugar<\/li>\n<li>1 egg<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li>1\/2 cup brown sugar<\/li>\n<li>1\/2 cup sliced almonds<\/li>\n<li>3 tablespoons melted butter<\/li>\n<\/ul>\n<p>Glaze<\/p>\n<ul>\n<li>2 tablespoons butter<\/li>\n<li>1 cup powdered sugar<\/li>\n<li>2-4 tablespoons milk or cream<\/li>\n<\/ul>\n<p><em>Directions<\/em><\/p>\n<p>Dough<\/p>\n<ol>\n<li>Pulse flour, yeast and salt in a food processor a couple times. \u00a0Add in the butter and pulse until mixture resembles coarse cornmeal. \u00a0Transfer to a large bowl.<\/li>\n<li>Beat milk, sugar and egg in a small bowl. \u00a0Use a rubber spatula to fold the liquid into the flour-butter mixture. \u00a0Once combined, wrap the dough in plastic wrap and chill for at least 2 hours and up to 1 day.<\/li>\n<\/ol>\n<p>Filling<\/p>\n<ol>\n<li>Flour a clean work surface and roll dough out into a long rectangle, about 8 by 16 inches. \u00a0As you can see by my photo above, it doesn&#8217;t need to be perfect. \u00a0It helps if it is more rectangular than oval shaped, though.<\/li>\n<li>Brush the dough with the melted butter, then sprinkle with the almonds and brown sugar. \u00a0Leave a 1\/4 inch border along the edges.<\/li>\n<li>Roll the dough to make a long cylinder and pinch each end together to seal. \u00a0Transfer to a parchment lined cookie sheet and shape into a heart, pinching the ends together.<\/li>\n<li>Use a paring knife to make slits in the dough about 1-inch apart. \u00a0Carefully take each small piece and rotate so that the cut side it facing up. \u00a0Repeat all the way around. \u00a0Cover with plastic wrap that has been sprayed with cooking spray and let rise for about an hour, until doubled in size. \u00a0(Mine did not really rise, but baked up fine. \u00a0So don&#8217;t worry if after an hour it looks the same as when you left it.)<\/li>\n<li>Preheat the oven to 350\u00b0F and bake for 20-25 minutes, rotating half way through, until lightly browned. \u00a0Let cool of a wire rack for about 30 minutes, then move to a serving platter.<\/li>\n<\/ol>\n<p>Glaze<\/p>\n<ol>\n<li>Melt butter in a small saucepan over medium heat. \u00a0As butter begins to sputter, start swirling the pan around. \u00a0Once butter smells nutty and begins to brown remove from the heat.<\/li>\n<li>Whisk browned butter, powdered sugar and 2 tablespoons of milk together in a bowl. \u00a0If it seems too thick to drizzle, add a little more milk until it reaches a good consistency.<\/li>\n<li>Drizzle glaze over the cooled bread and serve. \u00a0If you&#8217;ve made the bread ahead of time, warm in up in a low oven before drizzling. \u00a0This tastes best when slightly warm.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2015\/02\/12\/almond-heart-danish-with-browned-butter-glaze\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Grand plans were made to post some lovely pink hued macarons in honor of Valentine&#8217;s Day! \u00a0In my mind they were beautiful and delicious and enviable. \u00a0How hard could macarons be, anyway? \u00a0I&#8217;m pretty knowledgeable when it comes to baking. \u00a0I&#8217;d say I&#8217;m an advanced amateur. \u00a0And I&#8217;m seeing macarons everywhere. \u00a0If all of those [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[16,10],"tags":[157,741,829,74,901,604,885,884,676],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-1OM","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/6992"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=6992"}],"version-history":[{"count":8,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/6992\/revisions"}],"predecessor-version":[{"id":7519,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/6992\/revisions\/7519"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=6992"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=6992"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=6992"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}