Viennese Crescent Ring
List of Ingredients
1 c. finely ground almonds (make from blanched almonds using blender or food processor)
1/3 c. powdered sugar
2 tbls. butter, softened
1 tsp. almond extract
1 egg, separated
2 cans crescent rolls (8 oz. each)
2/3 cup apricot or peach preserves
1/4 c. sliced almonds
1 tbls. sugar
Heat over to 350°F.
In medium bowl, combine ground almonds, powdered sugar, butter, almond extract and egg yolk; mix well. (Mixture will be stiff.) Set aside.
Separate 1 can of dough into 8 triangles. Place triangles in ungreased 12 inch pizza pan; press over bottom to form crust. Seal perforations.
Separate remaining dough into 8 triangles. Spread 1 rounded tablespoon of almond filling over each triangle.
Roll up starting at shortest side of triangle and rolling to opposite point.
Arrange filled crescents point side down evenly around edge of dough lined pan. Spoon preserves evenly over center of dough, spreading just to the filled rolls. Beat egg white until frothy, brush on tops of filled crescents. Sprinkle almonds and sugar on top. Bake 25-30 minutes or until golden brown. Cut into wedges. Serve warm.