Serves: 2
Total Calories: 1,468

1 package yeast active dry
1/2 cup water warm (105° to 115°)
2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter or margarine
1 egg lightly beaten
2 1/4 cups vanilla wafers crumbs
1/2 cup almonds chopped
1/2 cup butter melted
3 tablespoons water
1/2 teaspoon almond extract
Almond Icing (see below)
almonds Toasted slivered

In a small bowl, dissolve yeast in milk let stand until foamy, 5 to 10 minutes.

In a large bowl, mix flour, sugar and salt. With a pastry blender or two knives, cut in butter or margarine until mixture resembles coarse crumbs. Add egg and yeast mixture, stirring until all ingredients are moistened. Cover and chill at least 4 hours or up to 48 hours.

In a medium bowl, stir vanilla wafer crumbs, almonds, butter, water and almond extract until blended cover and set aside.

Divide dough in half. On a lightly floured surface, roll one portion of dough into a 15 x 11-inch rectangle. Spread with half of the crumb mixture. Starting from the short side, roll as for a jelly roll. With side of hand, press edge to seal. Fold ends under roll, sealing well. Place seam-side down on a lightly greased baking sheet and shape into a crescent. With scissors make cuts along the outside to within 1 inch of the center at 1 inch intervals. Repeat with remaining dough and crumb mixture. Cover and let rise in a warm place, free from drafts, until almost doubled, 30 to 45 minutes.

Preheat oven to 375°. Bake for 15 to 20 minutes or until golden brown. Transfer to wire racks over waxed paper. While still warm, drizzle with Almond Icing and sprinkle with almonds.

Nutritional Facts:

Serves: 2
Total Calories: 1,468
Calories from Fat: 963

More Recipes from the Flavors of America Cookbook:
Anadama Bread
Babe's Blueberry Pancakes
Boston Brown Bread
Boston Tea Biscuits
Crisp Cornmeal Fry Bread
Minnesota Coffee Crescent
Pueblo Bread - p . 64
Quakertown Potato Doughnuts
Shortcut French Bread
Skillet Soda Biscuits
Sweet Honey Butter
Tender Egg Biscuits