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Almond Crescents

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

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

Printed from tasteofhome.com Jul 6, 2008

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Almond Crescents cont.

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: Yield: 2 dozen.