Best Poppy Seed Almond Slices Recipes

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ALMOND POPPY SEED BREAD



Almond Poppy Seed Bread image

We hosted a beautiful wedding for our son, James, and his bride, Margret, and served these lovely poppy seed bread loaves to their guests. The recipe came from a dear friend, Judie Tobin.

Provided by Taste of Home

Time 1h15m

Yield 2 loaves (16 slices each).

Number Of Ingredients 16

2-1/4 cups sugar
1 cup plus 2 tablespoons canola oil
3 eggs
3 tablespoons poppy seeds
1-1/2 teaspoons lemon juice
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups 2% milk
GLAZE:
3/4 cup confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Steps:

  • In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean., Combine glaze ingredients until smooth; drizzle over warm loaves. Cool 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 197 calories, Fat 9g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 105mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

POPPY-SEED TWISTS



Poppy-Seed Twists image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h30m

Yield Makes 16

Number Of Ingredients 13

3 packages (2 1/4 teaspoons each) active dry yeast
1 cup whole milk, warmed
1 large egg
1/4 cup sugar
2 teaspoons coarse salt
3 3/4 cups all-purpose flour, plus more for dusting
2 1/4 sticks cold unsalted butter
11 tablespoons unsalted butter, room temperature
1/2 cup sugar
All-purpose flour for dusting
1 large egg, lightly beaten
3 tablespoons poppy seeds
1 tablespoon white sesame seeds

Steps:

  • Dough: Whisk yeast into milk in a small bowl until dissolved. Add egg, sugar, and salt. Gradually stir in flour. Turn out dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes.
  • Roll out dough to an 11-inch square. Cut 6 tablespoons butter into very thin slices and place on bottom two-thirds of dough. Fold top one-third of dough over (like a business letter), then fold over again to make three layers. Transfer to a baking sheet, drape with plastic wrap, and refrigerate 30 minutes.
  • Place dough with a short side facing you and opening on right, like a book. Roll out dough to a 10-by-15-inch rectangle. Cover bottom two-thirds with 6 tablespoons butter, fold into thirds as in step 2, and refrigerate 30 minutes. Roll out dough again; repeat process with remaining 6 tablespoons butter.
  • Filling and topping: Preheat oven to 400 degrees. Stir together butter and sugar until smooth. Roll out dough on a lightly floured surface to an 11-by-16-inch rectangle. Spread butter mixture on bottom two-thirds of dough. Fold top one-third of dough over, then fold over again to make three layers.
  • Place dough with a long side facing you. Brush top with egg, then sprinkle with both seeds to cover top, gently pressing seeds into dough. Cut dough in half crosswise, then cut each half into 8 slices. Twist each slice, pulling slightly to form a tight spiral. Place on parchment-lined rimmed baking sheets, pressing on ends to secure shape. Drape with a kitchen towel and let rise in a warm spot until puffed, about 15 minutes.
  • Bake, one sheet at a time, until deep golden, rotating once, about 18 minutes. Let cool completely on sheets on wire racks before serving.

ALMOND POPPY SEED BREAD



Almond Poppy Seed Bread image

My husband's favorite breakfast quick bread. When I'm in a hurry, I put the batter in muffin tins and reduce the baking time. Eitherway, it is quick and easy to whip up because you just put everything in a bowl and then mix.

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 11

3 cups flour
2 cups sugar
3 eggs
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 tablespoons poppy seeds
1 1/2 cups milk
3/4 cup vegetable oil
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
1 1/2 teaspoons butter flavoring

Steps:

  • Combine all ingredients in a large bowl; beat 2 minutes at medium speed.
  • Spoon batter into 2 greased and floured (or well sprayed) loaf pans.
  • Bake at 350°F for 1 hour or until test done with toothpick.
  • Cool in pans for 10 minutes, remove from pans and cool completely.
  • Note: if I can't find the butter flavoring I just use 2 teaspoons of each of the other flavorings.

Nutrition Facts : Calories 351.7, Fat 14.4, SaturatedFat 2.5, Cholesterol 49, Sodium 316.7, Carbohydrate 50.8, Fiber 0.8, Sugar 28.9, Protein 5.1

ALMOND-POPPY SEED SCONES



Almond-Poppy Seed Scones image

Yield Makes 12

Number Of Ingredients 10

2 cups all purpose flour
1/3 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup ( 1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup sour cream
1 large egg
2 teaspoons almond extract

Steps:

  • Preheat oven to 400°F. Mix first 5 ingredients in processor. Add shortening and butter. Using on/off turns, process until mixture resembles coarse meal. Whisk sour cream, egg and almond extract in small bowl to blend. Add to flour mixture in processor and pulse just until dough forms ball. Transfer dough to lightly floured work surface.
  • Press dough into 15 x 3-inch rectangle. Cut into six 3 x 2 1/2-inch pieces. Cut each piece diagonally in half to form 12 triangles. Place scones on heavy large baking sheet, spacing 1 inch apart. Bake until puffed and pale golden, about 15 minutes. (Can be made 1 week ahead. Cool. Wrap in foil and freeze. Thaw, then rewarm in foil in 350°F oven for 8 minutes.)

ALMOND POPPY SEED SCONES



Almond Poppy Seed Scones image

This scone comes out light and sweet. It has an elegant presentation, an excellent addition to a brunch table.

Provided by Marz7215

Categories     Scones

Time 30m

Yield 16 scone wedges, 16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon poppy seed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cut intp pieces
1/3 cup sour cream
1 large egg
1 large egg yolk (save the ehgg white for the glaze)
1 teaspoon almond extract
2 tablespoons milk
1 egg white
sliced almonds

Steps:

  • Preheat oven to 400 degrees F.
  • Combine dry ingredients in a medium sized bowl. Cut the butter with a pastry cutter to make a coarse meal. In a small measuring pitcher combine the sour cream, whole egg, egg yolk, extract, and enough milk to make 3/4 cup total liquid ingredients.
  • Add the liquid ingredients to the dry ingredients and mix with a rubber spatula or wooden spoon until blended. Turn dough onto floured surface and knead slightly five or six times.
  • For wedges: divide the dough into two equal sized balls. PAt each ball into 6 inch circles, slightly domed in shape. Cut into 8 wedges.
  • OR.
  • For rounds: roll dough out to 1/2 inch thick and cut into rounds with a floured biscuit cutter.
  • Place wedges or rounds on an ungreased baking sheet, allowing an inch or more between each scone. Brush with egg white and decorate the tops with sliced almonds. Carefully brush a little more egg white on top to help hold the almonds in place.
  • Bake 12 minutes or until golden brown.

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