Yield: 8 Servings
|¾ cup||Ground almonds|
|1 tablespoon||Powdered sugar|
|1 tablespoon||Butter or margarine|
|½ teaspoon||Almond extract|
|1 pack||(8-oz) Pillsbury refrigerated crescent dinner rolls|
|2 tablespoons||Sliced almonds (up to)|
Beat egg in small bowl; reserve 1 tablespoon. Set aside. Stir in ground almonds, flour, powdered sugar, butter and almond extract. Refrigerate mixture 15 minutes for easier handling, if necessary.
Heat oven to 375 degrees. Unroll dough into 2 long rectangles onto 13-inch Baking Stone; firmly press perforations to seal. Roll half of almond filling into 13-inch rope; place lengthwise down center of 1 rectangle.
Repeat with remaining filling and dough. Fold dough over almond filling, pressing unfolded edges to seal. Cut each strip crosswise into 4 pieces using 3-inch Self-Sharpening Paring Knife; place on Stone. Cut 4 slashes in each piece from unfolded edge to center. Curve each piece slightly to fan out and form claw shape. Brush tops with reserved 1 tablespoon beaten egg using Pastry Brush; sprinkle with sliced almonds and sugar. Bake 13-15 minutes or until golden brown. Serve warm. 8 rolls.
"TURNING OUT THE BEST" RECIPE
THE PAMPERED CHEF
Downloaded from Glen's MM Recipe Archive, .