Almond Crescents Recipe

Ingredients

• 1/2 cup warm 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.

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