Smile from the Inside Out
“He read slowly, moving his lips over the words. Everything is only for a day, both that which remembers and that which is remembered.”
East of Eden, John Steinbeck
Inspiration
I’m hoping almonds are a favorite. If so, this recipe will make you very happy. And happy is what we need to begin the new year. Resolutions and goals are perfectly fine, I made a few too. But I’m all for a big dose of being happy. I’m striving to be happier, to find joy in the present moment. Because really that’s all we’ve got. We know this, yet we don’t live as if we know this truth. We lost someone close to our family unexpectedly during the holidays. Our holidays are forever changed. With a basket of grief firmly griped in my hands I offer a gentle reminder to cherish each moment, smile from the inside out and find joy in each precious day.
There was a huge box of Italian Amaretti cookies at Costco during the holidays. I didn’t buy them when I first saw them. Then I started to obsess about buying them. We were making an obscene amount of Christmas cookies and it seemed ridiculous to buy more cookies. But there was the big red box with 42 crunchy Italian meringue cookies and I had to have them. I planned to make this recipe for the holidays but holidays being as they are, the recipe didn’t get made. I’m glad I waited. Now we can savor all this almond goodness without any holiday interruptions.
Essentials
The Almond Breakfast Rolls with Amaretti Cookies and Amaretto are a very sophisticated breakfast roll, not overly sweet yet rich in nutty almond flavor. Perfect with a cup of coffee or tea at breakfast or as an indulgent afternoon snack. The dough recipe is an adaption of my favorite Cinnamon Roll recipe. The filling is a variation of almond paste with an added sprinkle of chopped Amaretti cookies and almonds. It all comes together in nuanced layers of almond flavor. Reminiscent of bear claws, the dough is delicate and has a softer texture from the addition of almond meal. Fragrant with Amaretto and lemon zest there is a subtle floral flavor in the Almond Breakfast Rolls. Cinnamon rolls can be very sweet, but these rolls have a hint of almond bitterness to balance the sweetness for a sublime breakfast pastry. Crushed Amaretti cookies and chopped almonds provide toothsome body to the filling of almond paste and brown sugar.
The Amaretti cookies came wrapped in the most lovely of paper, an almost sheer white parchment printed in a variety of three colors red, blue and green. When I began unwrapping the cookies I was smitten with the delicate paper and Italian design. I was inspired to make baking containers for the Almond Breakfast Rolls with the cookie wrappers. I used two wrappers, lined with a layer of parchment and then stitched them together to make a pocket for the dough. I also made a smaller pocket, just big enough to cradle a cupcake liner. This is the wiser choice for a small breakfast roll. This crafty interlude is not necessary to make and enjoy the recipe. The rolls can easily be made cinnamon roll size, nestled together in a baking pan rather than the huge rolls I made to fit in the stitched pockets.
If almonds are a favorite there will be a marvelous new book arriving this March, Almonds – Recipes, History, Culture with Barbara Bryant, Betsy Fentress, photographs by Robert Holmes and recipes by Lynda Balslev. Lynda blogs and creates tempting recipes at Taste Food.
| Almond Filling | |
| 30 | Amaretti Cookies |
| 1/2C | sugar |
| 1C | blanched almonds |
| 3T | water |
| 1 | lemon, zested |
| 1T | Amaretto or other almond liquor |
| 1/2C | brown sugar |
| 1 | egg yolk |
| 1/4t | fine grain sea salt |
| 1/2C | chopped almonds |
| Dough | |
| 1C | blanched almonds |
| 1/2C | milk (2% or whole) |
| 1/2C | butter, room temperature, cubed |
| 1/2C | hot water (not hotter than 110°) |
| 2 pkgs/4-1/2t | active dry yeast |
| 1/2C | sugar |
| 2 | eggs, beaten |
| 1/3C | Amaretto or other almond liquor |
| 1t | fine grain sea salt |
| 1/2t | cardamom |
| 1 | lemon, zested |
| 4-1/2-5C | all-purpose flour |
| 1/4C | unsalted butter, melted |
| Icing | |
| 1C | powdered sugar, sifted in not kept in the freezer |
| 3T | milk |
| 2T | chopped almonds |
- To prepare the filling, in the bowl of a food processor, blender or Vitamix pulse 20 of the Amaretti cookies until only a few large chunks remain but the cookies are not completely pulverized. Set aside in a small bowl. Wipe out the bowl and add the sugar. Process until the sugar is superfine. Expect clouds of sugar dust. Let the dust settle for 5 minutes and add the almonds and lemon zest. Process until the almonds are completely ground. Add water a tablespoon at a time, just until the almond filling comes together. Add the Amaretto, egg yolk, brown sugar and salt and process again until completed mixed. The filling should be of spreadable consistency, if not add water or Amaretto a teaspoon at a time to thin out the filling.
- To make the dough, in the bowl of a food processor, blender or Vitamix process the blanched almonds until no visible pieces of almond remain and the mixture is soft and fluffy.
- Warm milk in the microwave or stovetop. (Do not boil.) Add the butter to the warm milk and stir to melt. If needed, heat the milk and butter in ten-second increments to completely melt the butter. Add the sugar and stir to dissolve. Set aside to cool.
- In electric mixer with whisk attachment on low, dissolve the yeast in warm water that is not hotter than 110°. Add the warm milk mixture, beaten eggs, almond meal, salt, cardamom and lemon zest beating on medium speed until combined. Change to the dough hook and add the flour in 1 cup increments. Continue to add flour, and mix on low speed until the dough forms into a round ball around the dough hook. Stop and scrape down sides and the bottom of the mixer. Add only enough flour to the sides of the mixer bowl to keep the dough from sticking. Continue to knead dough for 5-7 minutes on medium-low speed, until the dough is smooth, shiny and elastic. The dough should remain slightly sticky to touch, not dry.
- Place the dough in lightly buttered bowl and cover with a damp towel or plastic wrap. Allow to rise or proof for 45 minutes to an hour. When poked with a floured covered finger the indentation in the dough will spring back slightly and the dough will be proofed and ready to shape. (If the indentation closes back up the dough is not ready to shape. If the indention does not spring back the dough is over-proofed.)
- When the dough is proofed, place on a lightly floured surface and gently deflate. For extra-large size rolls, roll or pat the dough into a rectangle, approximately 18 inches X 12 inches. Brush the rectangle with melted butter. Spread the almond filling evenly across the surface of the dough, leaving the last inch of dough on the widest side, that is farthest from you, without filling. Sprinkle with chopped Amaretti cookies and then chopped almonds. Starting with the widest side directly in front of you, roll the dough into a long log. If needed, push the ends of the dough into the roll to make a uniform log. Gently roll the entire log to seal the edges and obtain a uniform width. From the formed log, cut rolls of uniform size. Mine were 2-1/2 inches wide to fit into the baking containers I used. Either line the baking pan/container with parchment or lightly grease with butter. Place the rolls cut side up in the baking pan. Place a piece of Amaretti cookie in the center of each roll. Cover the rolls with a damp towel or plastic wrap. Allow to rise or proof for 45 minutes to an hour. When poked with a floured covered finger the indentation in the dough will spring back slightly and the dough will be proofed and ready to bake. (If the indentation closes back up the dough is not ready to bake. If the indention does not spring back the dough is over-proofed.)
- Heat the oven to 350°. Bake for 20-30 minutes. Baking time will vary on roll and pan size.
The rolls are ready when they have golden browned tops, do not over bake. If you test the rolls with a cake tester be sure you poke just the dough. If you poke the filling they won’t seem done. - In a small bowl mix powdered sugar with the milk. Stir until well mixed with no lumps. Icing should be thick, yet be able to drizzle off a spoon. Add more sugar or milk to obtain the desired consistency. Drizzle the icing over the warm Almond Breakfast Rolls. Garnish with chopped almonds.
Deb, your photos are stunning and these breakfast rolls truly tempting! And I’m excited for Lynda’s recipes – I’m a huge almond fan and I can imagine she created some delicious ones.
I’m so sorry to hear of your loss, and your reminder to cherish each moment is something we need to do everyday. I hope you and your family are finding peace.
Thank you for your kind comment Hannah. I’m so happy you like my photos!
Brilliant! Your wrappers are lovely and your rolls, lovelier. I must try this for our weekend brunch.
Thank you for the gracious comment Jacquee!
I’m a huge fan of almonds – these look incredible. Here’s to much happiness in the new year! 🙂
Thank you for the lovely comment Alyssa! Happy New Year!
I can only imagine the smell of these rolls in your kitchen. I bet it was MAGICAL!!!!! Mmmmmmm (and really pretty photos by the way!)
Thank you for the gracious comment Tiffany!
I’m sorry to hear you experienced a loss over the holidays. It is always tough to deal with things like that.
These rolls look delightful. I love the addition of the cookies!
Thank you for your kind comment Laura, much appreciated!
I just love seeing what inspires you and how you move things on with your imagination – as in using the wrappers from the ameretti! delightful as ever!
Thank you so much Claire! The Amaretti cookies are we fun to bake with!
Wow – Deb – I am so sorry to hear of your loss. It is never easy and certainly not during the holidays. I am with you on trying to enjoy the moment – I am, in some ways, succeeding and in many, not. but each day offers a new chance to succeed, doesn’t it?
This is a really clever recipe. My son would love it. This goes on my “will make someday soon” list for sure!
Thank you for your gracious comment Beth, much appreciated! I agree, living with gratitude is a daily habit that must be cultivated to bloom. The Almond Breakfast Rolls are decadent and special treat!
Very sorry to hear about your loss. I don’t think there are any words that can bring comfort except that with time things will get easier.
These rolls do look divine!
Thank you for your kindness Gintare. Time does soften the edges of grief and bring back memories of a more joyful time.
Wow, these look divine! Wouldn’t mind these for brekkie! 🙂
Thank for the delicious comment Jess!
I feel your grief Deb. A sudden loss is devastating any time of the year. So sorry.
About these rolls: just wow! I’m pretty in love with almond paste, cream, extract.. you name it. So this is exactly the recipe I like to make and eat, of course!
Those paper pockets are adorable, so crafty my friend!
Thank you for the delightful comment Paula! I appreciate your kindness!
Deb, I was so sorry to read about your loss of a loved one over the holidays. I’m sure it brought such sadness during an otherwise happy time of year.
Oh that Costco! Every time I go there I buy something that I didn’t know I needed – and in fact, didn’t need. It’s like being a kid in a candy store. But the Amaretti, yes, everyone needs a huge container of Amaretti, especially now that you have given us this wonderful recipe!
Thank you for your kind words Mary! Costco is such a temptation, Target too!
Wow, this is quite a sophisticated breakfast, if you ask me! If I made these, I would serve these only as a special occasion dessert, in limited daily portions. 🙂 Love everything almond and with amaretto!
LOL, yes these are special occasion Almond Breakfast Rolls! Thank you for the gracious comment Julia!
How could you not be cheered by these delightful looking rolls? Thanks for spreading the cheer with your baking!
Oh Gretchen! Thank you so much so stopping by and leaving a comment! Baking is my therapy!
I’m so sorry for your loss. It’s always worse during the holidays I think.
Your almond breakfast rolls are to die for and the wrappers are really clever. I’d never think of doing something nice like that.
Thank you for the lovely comment Maureen, much appreciated!
What beautiful rolls and I love you repurposed the paper! I love it too.
I’m so sorry about your loss. Hugs my dearest.
Thank you for the lovely comment Oz!
I am so sorry for your loss, Deb. I lost my father just before the holidays, so I know all together about focusing on the present and family. Best wishes to you and yours. And as for these rolls, they look DIVINE. If anything can serve as an instant pick-me-up it would be these. Thank you for the shout out for the almond book – there is something very comforting about ancient celebrated foods that span the ages during times like this.
Lynda my heart winces with grief for your families loss. Loss is so striking and swift during the holiday season. May the new year bring you a flood of cherished memories!
I love your goal of striving to be happier. You’re so right about cherishing every moment! And, these rolls would definitely make me happy. The layers of almond flavors sound delicious, and using the cookie wrappers is great!
Thank you for the lovely comment Lisa, much appreciated!
Those rolls look absolutely devine, I remember those amaretto cookies at Costco .
I am so sorry to hear about your loss, specially doing the holidays. Loss is such a difficult aspect of our live , a process we go through and hope to emerge with peace and acceptance. I’m happy that cooking helps you as it helps me. Let’s have tea soon.
What a touching comment Gerlinde! Thank you do much! Yes, lets meet soon!
So sorry for your loss, Deb. These rolls look wonderful.
Thank you for the kind comment Vivianne, I appreciated your thoughts!
I’m so terribly sorry Deb. It’s so very hard to lose someone…especially unexpectedly and even worse at the holidays. I will try to do as you write and to appreciate today and the moments I have today. You are so right and we all need to be reminded of that.
These rolls look unique and so spectacular. Take care.
Geni thank you for your kindness, it means so much to me!
oh my goodness SO. MUCH. ALMOND. These DO make me super happy, because like you said, if you like almonds (me! me!) you’ll like this. I’m totally in. putting these on the short list of “to make as soon as possible.” not even kidding.
Oh Shannon these are an almond lovers delight! Cinnamon Rolls move over, there’s a new sweet breakfast treat!
I do the same thing at the store! See item> avoid buying item> feel proud of self for not buying item> get home and think about the item> keep thinking about all the ways I could use/enjoy the item if I had purchased it> obsess over item for several days/weeks/months until I cave and go back to purchase item (usually item is out of stock by this time and I forever regret not purchasing it). Ah, life.
These rolls look absolutely divine (and I love your little crafty baking pockets) – thanks for sharing!
Love the analogy! We think the same way, LOL! Thank you for the wonderful comment Natalie!
Whoa, can I come to yours for breakfast? I love almonds and I have to try these, looks quite easy to so with such utterly tempting results xx
I would love to share the Almond Breakfast Rolls with you Deena! Thank you for the sweet comment!
Hi Deb. These rolls look so good I can almost smell that sweet almond scent wafting over here! I feel for you with your loss – we lost someone close unexpectedly just a few days ago too, and the need for comfort as well as the thought that each day/moment must be enjoyed and treasured has become sharper. And I think baking is a perfect recipe for happiness, so thanks for another delicious recipe.
Thank you for the gracious comment Cathy! Baking is therapy for me. There is something about keeping my hands busy with all the sweetness that soothes me.
So sorry for your loss Deb. 🙁 Loss is always hard any time of the year but during the holidays seems to be quite a bit harder. We lost a a dear family member as well this year. I can see how designing and making these breakfast rolls were a great distraction, as well as an act of love for a loved one. They are just absolutely beautiful and with all of that amaretti flavor, I’m sure they are scrumptiously delicious!
Thank you for your kind thoughts MJ, very much appreciated! The Almond Breakfast Rolls we great fun to make and devour!
I’m sorry for your loss Deb-so difficult any time of year but especially around the holidays..
You are so creative with your Costco find and I agree the papers are lovely!
I agree that a big dose of happiness is what we all need in the new year-I should put that on one of my lists, lol!!
Happy New Year Deb 😉 and it looks like January is finding you with wonderful baked goodies-wish my breakfast looked that good.
Thank you for the lovely comment Patty, I appreciate your kind thoughts!
Whoa!!!!!!!!!!! I am nuts for rolls and these ones made from almonds are making me drool like crazy. Seriously, do you make deliveries?
Thank you for the gracious comment Denise! I’d love to send you some!
These rolls are gorgeous and I LOVE anything almond!
Thank you for the lovely comment Stephanie!
How I wish these rolls would magically appear in my kitchen! Almonds are indeed a favorite, these look lovely.
Thank you for the delicious comment Laura! I would love to send you an Almond Breakfast roll to go with your morning coffee!
A beautiful post and clever recipe, but I’m so sorry for your loss. I can imagine you had a difficult holiday time. Sending love and healing thoughts your way.
Thank you for your kind comment Carol! Your thoughts are much appreciated!