Directions
6 ounces cream cheese, softened
Ingredients
- 1 teaspoon almond extract
- 1/2 cup confectioners' sugar
- 1/2 cup slivered almonds, chopped fine
- 2 (8-ounce) cans refrigerated crescent dinner rolls
- 1 egg white
- 1 teaspoon water
Glaze:
- 1/2 cup confectioners' sugar
- 4 teaspoons milk
- 1/2 teaspoon almond extract
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.
Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F while the rolls are chilling.
Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.
While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.

















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By Chef #583193
Hugo, MN
on April 15, 2012
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Yummy. They were a hit at a family gathering. I didn't change a thing.
By Sir-Raphy
Mpls, MN
on February 22, 2012
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This is so good it tastes like a Swedish almond tort will make this all the time
Try it with Orange favoring Yummy
By rbaldassano_8503448
Gloucester, MA
on February 22, 2012
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Oh my, oh my.. is all I can say. I saw that episode and immediately knew I had to make them. I followed the recipe exactly and they were perfect. I must have eaten at least 10 within the hour. Dangerously good.. this is a definite keeper!
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