Recipe: French Almond Crescent Croissants (Pillsbury crescent roll dough, 1987)

FRENCH ALMOND CRESCENT CROISSANTS

1 cup ground almonds
1 cup powdered sugar, divided use
2 egg whites, divided use
1 teaspoon almond extract
2 cans (8-oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 tablespoons Parkay margarine, softened
1 teaspoon water
1/4 cup sliced almonds
2 to 3 teaspoons milk (for the glaze)

Heat oven to 375 degrees F. Grease 2 cookie sheets.

In small bowl, combine ground almonds, 1/2 cup powdered sugar, 1 egg white and almond extract.

Separate dough into 16 triangles. Spread scant 1/2 teaspoon margarine over each triangle to within 1/2 inch of edges. Spread about 2 teaspoons almond mixture over margarine.

Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls point side down on prepared cookie sheets; curve each into crescent shape.

Combine remaining egg white and 1 teaspoon water; brush over rolls. Place sliced almonds on rolls.

Bake at 375 degrees F for 10 to 15 minutes or until golden brown.

In small bowl, blend the remaining 1/2 cup powdered sugar and 2 to 3 tablespoons milk for the glaze until smooth; drizzle over warm rolls.

Makes 16 rolls
From: Recipelink.com
Source: Recipe booklet: The Crescent Collection, The Pillsbury Company, 1987