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Lemon-Nut Twists

Soft and light as a feather, these lemony twists are a delicious addition to a breakfast or brunch, especially when served with a cup of coffee or tea. Drizzled icing tops them off beautifully.—Taste of Home Cooking School, Greendale, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 15 min. + rising
  • Makes
    8 servings


  • 1/2 cup sliced almonds, toasted
  • 1/3 cup packed brown sugar
  • 1 tablespoon grated lemon zest
  • 1 loaf (16 ounces) frozen white bread dough, thawed
  • 2 tablespoons butter, melted, divided
  • 1 cup confectioners' sugar
  • 4 to 5 teaspoons lemon juice


  • Combine almonds, brown sugar and lemon zest. Roll dough to a 21x8-in. rectangle. Brush middle third of dough with 1 tablespoon melted butter. Sprinkle buttered area with half of almond-brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining melted butter. Sprinkle with remaining filling. Fold remaining dough third over filling; pinch edges to seal. Cut into eight (1-in.-wide) strips. Hold each strip at both ends, twist in opposite directions three times.
  • Place on a greased baking sheet. Cover; let rise in a warm place until doubled in size, about 30-40 minutes. Bake at 375° for 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Combine confectioners' sugar and lemon juice. Beat until smooth. Drizzle over twists.
Nutrition Facts
1 each: 312 calories, 8g fat (2g saturated fat), 8mg cholesterol, 342mg sodium, 53g carbohydrate (25g sugars, 3g fiber), 7g protein.
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