Raspberry-Cheese Crescents

Sweet and tart. Light and airy.

• Ready In: 27 mins
• Yields: 36-48 cresents

Ingredients

• 2  cups all-purpose flour
• 1⁄2 teaspoon salt
• 1  cup butter, cut up
• 1 (12 ounce) package cream cheese, room temperature beaten to lighten it
• 2 1⁄2 cups  raspberry preserves
• 1  egg white, lightly beaten
• 3⁄4 cup  finely chopped  almonds
• 1⁄2 cup sugar
• 1  teaspoon cinnamon

Directions

1. Stir together flour and salt; cut in butter with a pastry blender until crumbly.
2. Stir in cheese until blended.
3. Shape mixture into 1-inch balls.
4. Cover and chill 8 hours.
5. Pat each ball on a lightly floured with powdered sugar surface into a 2 1/2-inch circle.
6. Spoon 1 teaspoon raspberry in center of each circle.
7. Fold circles in half, pressing edges to seal making sure no air is inside.
8. Place on lightly greased baking sheets.
9. Brush with egg white.
10. Stir together 1/2 cup sugar,cinnamon and almonds; sprinkle evenly over crescents.
11. Bake at 375° for 12 to 15 minutes or until lightly browned.