ALMOND BEAR CLAWS
1 (8 oz.) can refrigerator crescent rolls
2/3 cup confectioners sugar
1/2 cup almond paste
Dash of salt
1 egg, slightly beaten
2 tbsp. sliced almonds
white granulated sugar (for sprinkling on tops)
Unroll dough to form 2 rectangles, sealing perforations.
Combine 2/3 cup confectioners sugar, almond paste, salt and 2 tablespoons beaten egg in bowl. Beat until smooth.
Spread filling lengthwise down center of rectangles. Fold dough to enclose filling, sealing edges. Cut each strip into 4 pastries. Place seam side down on greased baking sheet. Brush with remaining beaten egg; sprinkle with confectioners sugar.
Bake in a preheated 375 degree F oven for 10-15 minutes or until golden brown. Serve warm.
1 (8 oz.) can refrigerator crescent rolls
2/3 cup confectioners sugar
1/2 cup almond paste
Dash of salt
1 egg, slightly beaten
2 tbsp. sliced almonds
white granulated sugar (for sprinkling on tops)
Unroll dough to form 2 rectangles, sealing perforations.
Combine 2/3 cup confectioners sugar, almond paste, salt and 2 tablespoons beaten egg in bowl. Beat until smooth.
Spread filling lengthwise down center of rectangles. Fold dough to enclose filling, sealing edges. Cut each strip into 4 pastries. Place seam side down on greased baking sheet. Brush with remaining beaten egg; sprinkle with confectioners sugar.
Bake in a preheated 375 degree F oven for 10-15 minutes or until golden brown. Serve warm.
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