French Almond Crescent Croissants Recipe
Ingredients
| Ground almonds | 1 Cup (16 tbs) | |
| Powdered sugar | 1/2 Cup (16 tbs) | |
| Egg white | 1 | |
| Almond extract | 1/2 Teaspoon | |
| Dinner rolls | 2 Can (10oz), refrigerated | |
| Butter margarine | 2 Tablespoon, softened | |
| 1 egg white, slightly beaten | ||
| Water | 1 Teaspoon | |
| Almonds | 1/4 Cup (16 tbs), sliced | |
| GLAZE | ||
| Butter margarine | 1 Tablespoon, softened | |
| Milk | 2 Teaspoon | |
Directions
Heat oven to 375°F.
Grease 2 cookie sheets.
In small bowl, combine ground almonds, 1/2 cup powdered sugar, 1 egg white and 1/2 teaspoon almond extract Separate dough into 16 triangles.
Spread scant 1/2 teaspoon of the margarine over each triangle to within 1/2 inch of edges.
Spread about 2 teaspoonfuls of almond mixture over margarine.
Roll up, starting at shortest side of triangle, rolling to opposite point Place rolls point side down on prepared cookie sheets; curve into crescent shape.
Combine remaining egg white and water; brush over rolls.
Top with sliced almonds.
Bake at 375°F. for 10 to 15 minutes or until golden brown.
In small bowl, blend all glaze ingredients until smooth; drizzle over warm rolls.
Grease 2 cookie sheets.
In small bowl, combine ground almonds, 1/2 cup powdered sugar, 1 egg white and 1/2 teaspoon almond extract Separate dough into 16 triangles.
Spread scant 1/2 teaspoon of the margarine over each triangle to within 1/2 inch of edges.
Spread about 2 teaspoonfuls of almond mixture over margarine.
Roll up, starting at shortest side of triangle, rolling to opposite point Place rolls point side down on prepared cookie sheets; curve into crescent shape.
Combine remaining egg white and water; brush over rolls.
Top with sliced almonds.
Bake at 375°F. for 10 to 15 minutes or until golden brown.
In small bowl, blend all glaze ingredients until smooth; drizzle over warm rolls.
Chef
