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3/4 cup ground almonds
2 tbsp flour
1 tbsp powdered sugar
1 tbsp margarine or butter
1/2 tsp almond extract
1 egg, slightly beaten, reserving 1 tbsp for glaze
1 (8oz) can refrigerated crescent dinner rolls
2 tbsp sliced almonds
1 to 2 tbsp sugar

In small bowl, combine ground almonds, flour, powdered sugar, margarine, almond extract and egg. Refrigerate mixture 15 minutes for easier handling, if necessary. Heat oven to 375 degrees F. Grease cookie sheet.

Unroll dough into 2 long rectangles; firmly press perforations to seal. Roll half of almond filling into 13 inch rope; place lengthwise down center of 1 rectangle. Repeat with remaining filling and dough. Fold dough over almond filling, pressing unfolded edges to seal. Cut each strip crosswise into 4 pieces; place on greased cookie sheet. With sharp knife, cut 4 slashes in each piece from unfolded edge to center. Curve each piece slightly to fan out and form claw shape. Brush tops with reserved 1 tbsp beaten egg; sprinkle with sliced almonds and sugar.

Bake at 375 for 12 to 15 minutes or until golden brown.

Serve warm.