Categories: desserts, pastry

Ingredients

• 1/4 cup margarine, softened
• 2 (8 ounce) cans refrigerated crescent rolls
• 1/2 cup packed brown sugar
• 2 tablespoons butter, melted
• 2 teaspoons all-purpose flour
• 1/4 cup chopped toasted almonds
• 2 tablespoons milk
• 3/8 teaspoon almond extract
• 1/2 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (195 degrees C).

2. Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups.

3. Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups.

4. Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack.

5. Combine confectioners’ sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.

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