This recipe for almond crescent tools is a slightly sweet take on crescent rolls. Those crescent roll that come in a can may have their time and place, but these almond crescent rolls deserve to put on your Mother’s Day table for brunch. These pillowy rolls would also be perfect for a baby shower or Sunday brunch buffet complete with a glazed ham and peach prosecco.
Almond Crescent Rolls Ingredients
1 package active dry yeast *
3/4 cup warm water
3 cups biscuit mix
2 Tablespoons sugar
1/2 cup almond paste
Almond Crescent Rolls Directions
1.) In a bowl, combine the yeast and the warm water. Allow the yeast to activate before adding the rest of the ingredients. You’re looking for tiny little bubbles.
2.) Add the biscuit mix, sugar and egg and mix everything to combine. Turn dough out on a work surface sprinkled with flour and knead until smooth. it shouldn’t take more than a minute.
3.) Roll the dough into a 12 inch circle and spread it with almond paste. Make sure your almond paste is warm so it spreads easier. Cut the dough into 16 wedge shaped pieces and roll up each wedge beginning at the wide end.
4.) Place rolls on a baking sheet and cover them lightly with plastic wrap. Let them rest in a warm place for about 1 hour. Bake at 375 for about 15 minutes or until golden brown like this.
*I use red star yeast that I buy in 1 # packages. If you purchase yeast in bulk, use 2 1/4 teaspoons when recipes call for 1 package.
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measuring spoon set
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