Almond Crescent Buns
1/4 cup margarine, softened
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans refrigerated crescent rolls
2 tablespoons butter, melted
1/4 cup chopped toasted almonds
1/2 cup confectioners' sugar
Preheat oven to 375 F. Combine softened butter or margarine, brown sugar,
flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well.
Spoon mixture into 12 ungreased muffin cups.
Separate dough into 4 long rectangles. Firmly press perforations to seal.
Combine melted butter and 1/8 teaspoon almond extract; brush on dough.
Sprinkle with nuts and roll dough up jellyroll fashion. Cut each roll of dough
into 3 slices. Place in muffin cups.
Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden
brown. When done, invert rolls immediately onto coolingrack.
Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond
extract. Drizzle over hot rolls
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