Best 9 Almond Rolls Recipes

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Steps:

• Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

ALMOND FILLED CRESCENT ROLLS

Steps:

• Preheat oven, with rack in center, to temp on crecent roll package.
• Grate the almond paste on the large hole side of the grater.
• With electric mixer, blend together the grated almond paste, sugar and butter until combined.
• Beat on high until creamed, for at least 2 minutes.
• Add egg and beat on high until a smooth paste, about 1 minute.
• Mix in flour until just incorporated.
• Unroll dough and separate into triangles.
• Spread with filling and almond slivers, if using.
• Roll dough towards point of triangle and curve into crescent shape.
• Bake according to time on package.
• Refrigerate any remaining filling for up to 4 days.
• *Filling can be frozen for up to 1 month. Thaw overnight in the refrigerator before using.*.

ALMOND-FILLED BREAKFAST ROLLS

Steps:

• In a large bowl, combine the flour, 1/4 cup sugar and salt. Cut in butter until crumbly. In a small bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add cream and egg yolks; mix well. Stir into dry ingredients; mix well. Do not knead. Cover and refrigerate overnight. , For filling, in a small bowl, beat almond paste and butter until smooth. Punch dough down; turn onto a lightly floured surface. Divide in half. Roll each portion into a 12-in. square. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style; pinch seams to seal. Cut each into 14 rolls. Place rolls, cut-side up, on greased baking sheets. Cover and let rise in a warm place for 45 minutes (dough will not double). , Brush with egg; sprinkle with almonds. Bake at 375° for 15-20 minutes or until golden. Remove from pans to wire racks to cool.

LAMB, HARISSA AND ALMOND SAUSAGE ROLLS

Steps:

• Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
• Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.
• In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.
• Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.
• Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
• Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

TOASTED ALMOND CHICKEN ROLLS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the breasts with the smooth side of a meat mallet to a thickness of 1/4 inch; set aside.
• Melt the butter in a skillet over medium heat. Stir in the almonds, and cook until dark, golden-brown, about 10 minutes. Set aside until cool enough to handle.
• Lay the chicken breasts out onto your work surface and evenly divide the toasted almonds among them. Sprinkle with the Parmesan cheese, then arrange the spinach leaves over top. Roll each chicken breast into a log and secure with toothpicks. Pour half of the vinaigrette into a 7x11-inch baking dish. Place the chicken rolls into the baking dish seam-side-down. Pour the remaining vinaigrette over the rolls.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let the breasts rest 5 to 10 minutes before serving.

ALMOND RASPBERRY CRESCENT ROLLS

Steps:

• 1. Preheat oven to 375.
• 2. Unroll crescent rolls and separate.
• 3. Place 1 teaspoon of jam and approximately 1 teaspoon of almond paste in center of large end and roll up. Be careful that the filling is contained. The almond paste I get is in a roll so I slice a thin slice. If in a can, crumble or flatten it out.
• 4. Place on ungreased baking sheet.
• 5. Mix together the melted butter and almonds and top the rolls with it.
• 6. Bake for 10 to 12 minutes until golden.
• 7. Remove to a rack to cool and sprinkle with powdered sugar.
• 8. Alternate topping - Try drizzling with icing - 1/2 c powdered sugar, dash almond extract, stir in milk by teaspoon until drizzling consistency.

ALMOND ROLLS

Steps:

• Preheat oven to 330 degrees F. Grease cookie sheets.
• Cream together butter or margarine and sugar until light and fluffy. Stir in eggs and vanilla.
• Sift together flour and salt and add to butter mixture. Stir well.
• Chop almonds to very fine pieces and stir into mixture.
• Drop by teaspoonfuls onto cookie sheets about 5 inches apart. Bake for 8 minutes, or until edges begin to brown.
• As soon as cookies are cool enough to handle, roll each one around the handle of a wooden spoon or pencil. If cookies become too brittle, reheat for a few seconds.

ALMOND BREAKFAST ROLLS

Steps:

• 1. For the dough, combine the warm water, sugar and yeast in a small bowl and set aside until foamy. 2. Place the half-and-half in a small saucepan over medium heat and scald (do not boil). Let cool to lukewarm, then combine with the yeast mixture. 3. In a large bowl, cream the butter until light and fluffy, the add the egg yolks, one at a time, and combine well after each addition, Alternately add the flour and the yeast mixture to the creamed butter. Once blended, switch to the dough hook and mix until the mixture comes away from the sides of the bowl. 4. Grease a bowl with butter and add the dough, turning once to coat with butter,. Cover and chill overnight. 5. In the morning, mix the sugar, salt, almonds and almond paste in the food processor to form a crumb mixture. Divide in half. 6. Divide the dough in half. Sprinkle one half of the nut mixture over a lightly floured pastry board, then roll out one half of the dough on top of the nuts, pressing well. Gently turn over so that nuts are on top, and from the long side, roll up, jelly-roll fashion. 7. Line a baking sheet with parchment or silicone, and then slice the dough into ½" thick slices, arrange on cookie sheets, leaving one inch between slices. Let rise for one hour. 8. Preheat the oven to 350◦ and bake the rolls until lightly browned, about 20 minutes.

DANISH ALMOND CREAM ROLLS

Steps:

• 1. Heat oven to 350. In small bowl, beat cream cheese,1/2 tsp almond extract and 1/2 cup powdered sugar until fluffy. Stir in chopped almonds. Separate one can of dough into 4 rectangles; firmly press perforations to seal. Press or roll each to form 7x4 inch rectangle; spread each with about 2 tbsp of the cream cheese filling to within 1/4 inch of edges. Starting at longer side, roll up each rectangle,firmly pinching edges and ends to seal.
• 2. Gently stretch each roll to 10 inches. Coil each roll into a spiral with the seam on the inside,tucking ends under. Place on ungreased cookie sheets. Repeat with remaining can of dough and cream cheese filling.
• 3. In small bowl, combine egg white and water;brush over rolls. Sprinkle with sliced almonds.
• 4. Bake at 350 for 17 to 23 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.