- 650g/ 1½oz Krantz (babka) dough
- 150g/ 5oz Ground blanched almonds
- 150g/ 2/3cup granulated sugar
- 1 tsp Salt
- ½ tsp Lemon zest
- 1 tsp cinnamon
- ½ tsp orange zest
- 2 egg yolk
- 25g/ 1oz Butterat room temperature
- 5 Lotus biscuitsCan be regular biscuits as well
60° brix sugar syrup
- 90g/ 0.4 cups water
- 120g/ 4.4oz/ 5/8cups granulated sugar
- for sprinkle on the rolls confectioners sugar
We had some cold days lately, winter is starting to get to me, not sure why but I have a constant craving for pastries in winter time, perhaps it’s the dough that is the fuel to my body, anyways, I had just finished making a chocolate babka (Krantz) and I had some dough left, I immediately made a new batch, this time almond babka rolls.
Almond Babka Rolls – how hard can it be?
True that, making these great cookie rolls is easy and fun , I mean the hard part is never the filling, right? it’s always the dough, in a good kranz dough I put a lot of time and effort since it’s the heart of the pastry.
Working time for the almond babka rolls is about 20 minutes, great time versus value, and when your taste these little tricky pastries you will know what I mean, you just won’t be able to stop eating them, don’t say I didn’t warn you.
I make the almond filling in a food processor, it does not need any cooking and takes about 7 minutes to make. On first look it might appear grainy and dry but this is how it should be and the final result will be perfect since the almond paste is light and compliments the dough not overpowering it
There is a trick in creating the special semi-crushed markings in the almond babka rolls. After we roll the dough and cut it into a 3 inch pieces, we use any round shape object in order to apply pressure on the rolls.
We don’t push the dough all the way thru, just half way until a mark is appearing on the almond roll and then release, in this case I used a regular pencil for the squeeze.
Baking is fairly short, about 25 minutes until the rolls are golden and crispy, I do use a sugar syrup in order to give the almond rolls its extra sweet flavor and shine, powdered sugar on top is optional but highly recommended as well.
Enjoy! and make sure to make enough for your guests as well.
Making the Almond filling
In a food processor place the sugar, almonds, lemon zest, orange zest, salt, cinnamon and pulse until combined.
assembling the babka almond rolls
Set a parchment paper on a large baking pan
Making the 60 brix sugar syrup
Baking and serving