Raspberry Crescent Twists

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READY IN: 35mins
YIELD: 8 twists
UNITS: US

INGREDIENTS

Nutrition
  • Twists
  • 1
    (8 ounce) can refrigerated crescent dinner rolls
  • 14
    cup sliced almonds, finely chopped
  • Glaze
  • 12
  • 12
    teaspoon almond extract
  • 1 -2
    teaspoon water
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DIRECTIONS

  • Heat oven to 375°F Line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. Unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2 inch rectangle, firmly pressing perforations to seal.
  • Spread raspberry filling on 1 dough rectangle to within 1/2 inches of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
  • Bake at 375°F for 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on wire rack. Cool 10 minutes. Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
  • Spread glaze over cooled twists. If desired, sprinkle with additional sliced almonds.
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