Almond Crescents 1/2 cup warm 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Crescents cont. 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Crescents 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: Yield: 2 dozen. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008