Cinnamon Almond Braid

By á-38659

Ingredients

• For the icing:
• 1 tube (8 oz) refrigerated crescent rolls
• 2 tbsp plus 1/4 cup sugar, divided
• 1 tsp ground cinnamon
• 1/2 cup finely chopped slivered almonds
• 1 tbsp butter, melted
• 1/4 tsp almond extract
• 1/2 cup confectioners sugar
• 1/4 tsp almond extract
• 1 1/2-2 tsp milk
• 1/4 tsp ground cinnamon

Preparation

Step 1

1. Line a 15 in x 10 in x 1 in baking pan with parchment paper
2. Unroll crescent dough into prepared pan
3. Seal seams and perforations
4. Combine 2 tbsp sugar and cinnamon.
5. Sprinkle over dough
6. Combine the almonds, butter, extract, and remaining sugar
7. Spread lengthwise down the center of the dough
8. On each long side, cut 1 in wide strips, 2-2 1/2 in into the center
9. starting at one end, fold alternating strips at an angle across filling
10. Pinch ends to seal
11. Bake at 375F for 10-15 minutes or until golden brown
12. Cool for 10 mins.
13. Remove to a wire rack
For the icing:
1. Whisk together confectioners sugar, extract, and enough milk to achieve desired consistency
2. Drizzle over braid

14. Sprinkle with cinnamon
15. Serve warm