Almond & Cherry Twists

METHOD

METHOD (Makes 20)

Using the filling ingredients, melt the butter in a frying pan and add the chopped almonds, stirring continuously, until lightly brown. Remove from heat and add the glace cherries and honey and stir together until mixed. Place to one side to cool.
Using the ingredients liste under “dough”, make up a well developed dough.
Mould into a ball and cover and rest for 10 minutes.
Roll dough out to a 30 x 30cm (12 x 12 inch) sheet. Spread half the prepared filling over half the dough and fold one half over the other. Lightly roll to enclose the filling.
Cover and rest for a further 5 minutes.
Roll the dough out to a 40 x 30cm (16 x 12 inch) sheet. Using the remaining filling spread over two thirds of the dough so that it can be folded into three, producing a 40 x 10cm (16 x 4 inch) sheet. Lightly roll to seal in the filling.
Cut crossways into twenty x 2cm ( ¾ inch) strips. Place each piece onto a greased tray after twisting into a corkscrew shape.
Cover with a damp tea towel; lightly oiled plastic or polythene and prove in a warm place for 35 – 40 minutes or until doubled in size.
Remove the cover and, if desired, lightly brush with water and sprinkle with flaked almonds prior to baking bake in a preheated oven at 220°C (425°F, Gas Mark 7) for 12 – 15 minutes or until golden brown.
Whilst twists are baking, prepare the icing with the Topping 2 ingredients.
When baked, remove from the oven, allow to cool and then spin with the prepared icing.