Almond Crescent Rolls Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat butter and confectioners' sugar in a bowl using an electric mixer until smooth and creamy. Add vanilla extract, almond extract, and salt; mix briefly to incorporate. Gradually stir 3/4 cup plus 2 tablespoons flour into the creamed butter, add almonds, and mix until dough is just combined.
• Shape dough into tiny crescents; place on an ungreased baking sheet about 2 inches apart.
• Bake cookies in preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Roll cookies in sifted confectioners' sugar when cooled.

Steps:

• 1. Preheat the oven to 375 degrees.
• 2. Unroll the crescent rolls. Separate each one.
• 3. Spread about 1 tsp of almond paste on each one. Roll from flat side to pointed side.
• 4. Place on cookie sheet lined with parchment paper. Bake 17 - 20 minutes until golden.
• 5. Allow to cool. Drizzle powdered sugar and milk frosting over each crescent.

Steps:

• Unroll and separate crescents.
• Spread 1 tbls almond filling on each unrolled crescent.
• Roll up and bake according to package directions.
• Dust with powdered sugar, if desired.
• These are best served warm.

Steps:

• Preheat oven, with rack in center, to temp on crecent roll package.
• Grate the almond paste on the large hole side of the grater.
• With electric mixer, blend together the grated almond paste, sugar and butter until combined.
• Beat on high until creamed, for at least 2 minutes.
• Add egg and beat on high until a smooth paste, about 1 minute.
• Mix in flour until just incorporated.
• Unroll dough and separate into triangles.
• Spread with filling and almond slivers, if using.
• Roll dough towards point of triangle and curve into crescent shape.
• Bake according to time on package.
• Refrigerate any remaining filling for up to 4 days.
• *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.