Raspberry Crescent Twists

1 can (8 crescents) Pillsbury* Original Crescents or Pillsbury* Reduced Fat Crescents

1/4 cup (50 mL) raspberry jam

1/4 cup (50 mL) sliced almonds, finely chopped

1/2 cup (125 mL) icing sugar

1/2 tsp (2 mL) almond extract

1 to 2 tsp (5 to 10 mL) water

Additional sliced almonds, if desired

Hide Images

1

Heat oven to 375ºF. Line 15x10x1-inch pan or large baking sheet with parchment paper.
2

Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal.
3

Spread raspberry jam on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
4

Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
5

Spread glaze over cooled twists. Sprinkle with additional sliced almonds.