Raspberry Crescent Twists

Twists
1 (8 ounce) can Refrigerated Crescent Rolls
1/4 cup red raspberry filling (from 12 ounce can)
1/4 cup sliced almonds, finely chopped

Glaze
1/2 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 teaspoons water

Garnish: Additional sliced almonds, if desired

Heat oven to 375 F. Line 15 x 10-inch jellyroll pan with sides or large cookie
sheet with parchment paper. Unroll dough on cutting board into 2 long
rectangles; press each into 12 x 3 1/2-inch rectangle, firmly pressing
perforations to seal. Spread raspberry filling on 1 dough rectangle to within
1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough
rectangle over almonds; gently press top and long edges to seal. Cut crosswise
into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
Bake at 375 F for 11 to 13 minutes or until deep golden brown. Remove twists
from pan; place on wire rack. Cool 10 minutes.
Meanwhile, in small bowl, blend powdered sugar, almond extract and enough water
for desired spreading consistency until smooth. Spread glaze over cooled twists.
If desired, sprinkle with additional sliced almonds.

Makes 8 twists

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