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    Crescent Coconut Almond Twist


    Source of Recipe


    Joan Piserchio

    List of Ingredients




    3/4 cup sliced almonds, toasted
    2 tablespoons brown sugar
    1 tablespoon butter, softened
    3/4 cup coconut
    1 tablespoon flour
    1 teaspoon almond extract
    1 egg, separated
    8 ounces refrigerated crescent roll dough
    2 teaspoons water

    GLAZE frosting
    1/3 cup + 1 tbl. powdered sugar
    2 teaspoons milk
    1/2 teaspoon almond extract

    Recipe



    Heat oven to 350ºF. Grease cookie sheet. Reserve 1 tbl. almonds for garnish. Place remaining almonds in ziplock bag and crush with rolling pin. In medium bowl, combine brown sugar and butter, mixing well. Stir incocoonut, flour, 1 tsp extract, egg white and crushed almonds; mix well. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Press each to form 12x4 inch rectangle. Spread half of almond mixture in 2 inch wide strip lengthwise down center of each rectangle to within 1/4 inch of each end. Fold sides over filling; pinch edges to seal. With rolls side by side and starting at one end, carefully overlap rolls 2 times to form 1 twist; press ends to seal. Place twist on greased cookie sheet. In small bowl, combine egg yolk with water, beating well. Brush over twist. Bake at 350ºF for 19-25 minutes or until golden brown. Cool 10 minutes. Remove from cookie sheet and place on wire rack to cool. In small bowl, combine powdered sugar, milk and 1/2 tsp extract, blending until smooth. Drizzle over twist and garnish with reserved almonds. To toast almonds, spread on cookie sheet; bake at 350ºF for 4-7 minutes or until light golden brown, stirring occasionally.

 

 

 

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