Chocolate/Almond Crescent Twists |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These were originally on the Pillsbury site but have changed them slightly. Ingredients:
3 tablespoons all-purpose flour |
3 tablespoons light brown sugar |
1 tablespoon butter or 1 tablespoon margarine |
2 tablespoons almonds, chopped very fine |
1 (8 ounce) can pillsbury refrigerated crescent dinner rolls |
2/3 cup semi-sweet chocolate chips |
1 tablespoon dark brown sugar |
1 -3 teaspoon cinnamon |
2 tablespoons amaretto |
1 tablespoon butter or 1 tablespoon margarine, melted |
1 tablespoon semi-sweet chocolate chips |
1 -2 tablespoon almonds, ground fine |
Directions:
1. Heat oven to 375ºF.
2. Grease and flour 8x4-inch or 7x3-inch loaf pan.
3. In small bowl, combine flour, 3 tablespoons sugar, and ground fine pecans.
4. With fork, cut in tablespoon butter till crumbly.
5. Unroll dough to form 12x8-inch rectangle; firmly press perforation to seal.
6. Sprinkle with 2/3 cup chocolate chips, 1 tablespoon sugar, cinnamon, Amaretto, ground fine almonds and half of the streusel mixture.
7. Starting at the long side, roll up; pinch edge to seal.
8. Join ends to form ring; pinch to seal.
9. Gently twist ring to form figure 8; place in greased and floured pan.
10. Brush with melted butter; sprinkle with remaining half of streusel.
11. Sprinkle with 1 tablespoon chocolate chips; press lightly into dough.
12. Bake for 30 to 40 minutes or until deep golden brown.
13. Cool on wire rack for 20 minutes.
14. Remove from pan.
15. Serve warm.
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