Total Time
30mins
Prep 15 mins
Cook 15 mins

I cut this out of a Byerly's newsletter some time ago. Has been a family favorite ever since.

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.