Almond Crescents Recipe

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Almond Crescents Recipe photo by Taste of Home

Almond Crescents Recipe

Read Reviews

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.

Recommended: Chocolate Almond Recipes

MAKES:

24 servings

TOTAL TIME:

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

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

24 servings

TOTAL TIME:

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

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.

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

Nutritional Facts

1 each: 118 calories, 5g fat (2g saturated fat), 35mg cholesterol, 89mg sodium, 16g carbohydrate (3g sugars, 1g fiber), 4g protein.

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

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.

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

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