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Recipe Name: Crescent Almond Bear Claws Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Egg
3/4 Cup(s) Ground almonds
2 Tablespoon(s) Flour
1 Tablespoon(s) Powdered sugar
1 Tablespoon(s) Butter or margarine
1/2 Teaspoon(s) Almond extract
1 8-oz Pillsbury
refrigerated Crescent
Dinner Rolls
2 Tablespoon(s) Sliced almonds
1 up to
2 Tablespoon(s) Sogar
Directions:
Beat egg in small bowl; reserve 1 tablespoon. Set aside. Stir in
ground almonds, flour, powdered sugar, butter and almond extract.
Refrigerate mixture 15 minutes for easier handling, if necessary. Heat
oven to 375 degrees. Unroll dough into 2 long rectangles onto 13-inch
Baking Stone; 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 using 3-inch Self-Sharpening Paring Knife;
place on Stone. 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 tablespoon beaten egg using Pastry Brush;
sprinkle with sliced almonds and sugar. Bake 13-15 minutes or until
golden brown. Serve warm. 8 rolls. "TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY THE PAMPERED CHEF Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 86
Total Fat: 10g
Cholesterol: 23.5mg
Sodium: 293mg
Potassium: 158.2mg
Carbohydrates: 6.4g
Fiber: 1.7g
Sugar: 2.3g
Protein: 5g


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