Lemon-Nut Twists

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

1. Combine almonds, brown sugar and lemon peel. 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.
2. Place on a greased
3. . Cover; let rise in a warm place until doubled in size, about 30-40 minutes. Bake at 375u0b0 for 15 minutes or until golden brown. Remove from
4. to wire rack to cool. Combine confectioners' sugar and lemon juice. Beat until smooth. Drizzle over twists.

almonds, brown sugar, frozen white bread dough, butter, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/lemon-nut-twists/ (may not work)