Easy Almond Rolls

Ingredients 1-7 oz box Almond Paste

1 stick (8 tbsp) butter, room temperature

3 Tbsp sugar

3 Tbsp cinnamon

1 Tbsp flour

2 (8 oz) tubes refrigerated crescent rolls (8 count each)

Icing:

1 cup powdered sugar

1 Tbsp orange juice or

1 Tbsp milk mixed with 1/4 tsp almond extract

Optional garnish: toasted almonds slivers

Method 1 Preheat oven to 375F or to temperature noted with crescent roll directions. Lightly grease a cookie sheet. 2 Grate Almond Paste on large hole side of a box grater. Add Almond Paste, butter, sugar, cinnamon and flour to a bowl or food processor. Mix until well blended. 3 Unroll crescent dough. Divide each package into 4 rectangles. Pinch center seams (of 2 triangles) together securing the rectangle shape. With a spatula, spread equal amounts of cinnamon almond filling over each rectangle. 4 Starting at the short end of each rectangle, roll dough into a roll and pinch seam closed. Cut each roll into 3 equal pieces and slightly flatten with fingers. 5 Place each piece, side by side, on baking sheet (four rows across and six rows down). Bake for 12 - 14 minutes or until golden brown in color. Cool on wire rack. 6 While rolls are cooling, whisk powdered sugar with orange juice or milk mixed with almond extract. Spread onto cooled rolls. For an extra pretty garnish sprinkle with toasted almonds while icing is still wet. Recipe from Stacey Jones *This recipe is a knockoff of a homemade version my Grandma used to make*