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Almond Crescents Recipe

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Not only does the dough for these crescents mix up in the bread machine, but you can vary the amount of almonds in the filling and do the baking a day early. the recipe's from my daughter-in-law.

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Almond Crescents Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 24 Servings

30 15 45

Ingredients

1/2 cup warm whole milk (70° to 80°)
2 eggs
1/4 cup butter, softened
1-1/2 teaspoons almond extract
1/3 cup sugar
1/2 teaspoon salt
3 cups plus 2 tablespoons bread flour
2-1/4 teaspoons active dry yeast
FILLING:
2 tablespoons butter, melted
1 teaspoon almond extract
1/2 to 3/4 cup sliced almonds
2 tablespoons cornmeal
1 egg
1 tablespoon water

Directions

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When the cycle is completed, turn dough onto a lightly floured surface. Divide dough in half; roll each portion into a 12-in. circle. Combine the butter and almond extract; brush over the dough. Cut each circle into 12 wedges; sprinkle with almonds. Roll up each wedge from the wide end.
Grease baking sheets and sprinkle with cornmeal. Place the rolls pointed side down 2 in. apart on prepared pans. Curve the ends to form crescents. Cover and let rise in a warm place until doubled, about 50 minutes.
In a small bowl, beat egg and water; brush over dough. Bake at 350° for 13-15 minutes or until golden brown. Remove to wire racks. Yield: 2 dozen.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 each) equals 118 calories, 5 g fat (2 g saturated fat), 35 mg cholesterol, 89 mg sodium, 16 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Almond Crescents in Quick Cooking September/October 2004, p30

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Almond Crescents

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Reviewed on Nov. 15, 2008 by TriainAtlanta

This recipe sounds good - I think I'll try it tomorrow - might try the filling in some crescent rolls I have on hand - if I like that - I'll make the full recipe.

Reviewed on Aug. 29, 2008 by cadamsorama

I made the filling and used refrigerated crescent rolls - easy and delicious.

Cindy Adams