Serves: 2
Total Calories: 1,276
Sprinkle yeast over milk and stir to dissolve let set 5 to 10 minutes. In a large bowl, stir together flour, sugar and salt cut in 1/2 cup butter with a pastry blender until mixture is crumbly. Add yeast and egg, stirring to mix well. Cover and refrigerate overnight (can be stored for two days). Combine vanilla wafers, 1/4 cup melted butter, chopped almonds, water and almond extract set aside. Divide dough in half. Roll one portion into a 15 x 11-inch rectangle on a lightly-floured surface. Spread with half the wafer mixture. Roll starting from short side of rectangle as for jelly roll seal edges. Place on a greased baking sheet and shape into a crescent. With scissors, make cuts to within 1 inch of the center at 1-inch intervals. Repeat procedure with second portion of dough. Cover and let rise in a warm place, free from drafts, until doubled, 2 1/2 to 3 hours. Bake in a preheated 375° F oven for 15 to 20 minutes or until golden brown. Remove from baking sheets to wire racks. While still warm, drizzle with Vanilla Icing and sprinkle with toasted almonds.
This Swedish Coffee Crescent recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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