Crescent Coconut Almond Twist
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
1/3 cup + 1 tbl. powdered sugar
2 teaspoons milk
1/2 teaspoon almond extract
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 in coconut, 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.