STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I cut this out of a Byerly's newsletter some time ago. Has been a family favorite ever since.”
READY IN:
30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 cup ground almonds
  • 12 cup powdered sugar
  • 1 egg white
  • 12 teaspoon almond extract
  • 2 (8 ounce) canspillsbury refrigerated crescent dinner rolls
  • 2 tablespoons margarine or 2 tablespoons butter, softened
  • 1 egg white, slightly beaten
  • 1 teaspoon water
  • 14 cup sliced almonds
  • Glaze
  • 12 cup powdered sugar
  • 1 tablespoon margarine or 1 tablespoon butter, softened
  • 12 teaspoon almond extract
  • 2 -3 teaspoons milk

Directions

  1. Heat over to 375 degrees F.
  2. Lightly grease 2 cookie sheets.
  3. In small bowl, combine ground almonds, 1/2 C powdered sugar, 1 egg white and 1/2 t.
  4. almond extract.
  5. Separate dough into 16 triangles. Spread scant 1/2 t margarine over each triangle to within 1/2 inch of edges.
  6. Spread about 2 t almond mixture over margarine.
  7. Roll up, starting at shortest side of triangle and rolling to opposite point.
  8. Place rolls point side down on prepared cookie sheets; curve each into crescent shape.
  9. Combine remaining egg white and water, brush over rolls. Place sliced almonds on rolls.
  10. Bake at 375 degrees F for 10 to 15 minutes or until golden brown.
  11. In small bowl, blend glaze ingredients until smooth, drizzle over warm rolls.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: