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Almond Ring

Looking for creative nutty almond dessert using Pillsbury® Refrigerated Crescent Dinner Rolls? Then check out these baked coffee cakes decorated with cherries.

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  • prep time 30 min
  • total time 1 hr 45 min
  • ingredients 11
  • servings 12
 

Ingredients

Coffee Cake

1
(7-oz.) pkg. almond paste, cut into pieces
1/4
cup sugar
1
tablespoon all purpose or unbleached flour
3/4
teaspoon cardamom, if desired
2
tablespoons butter
2
(8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls

Glaze and Garnish

1
cup powdered sugar
1/4
teaspoon almond extract
4
to 5 teaspoons milk
6
candied red cherries
6
candied green cherries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In food processor bowl with metal blade, combine almond paste, sugar, flour, cardamom and butter; process with on/off pulses to form crumbly mixture.
  • 2 On work surface, unroll each can of dough into 1 large rectangle. Overlap short sides of rectangles to form 1 long rectangle, 25x8 inches. Press edges and perforations to seal. Sprinkle almond paste mixture over dough to within 1/2 inch of edges; press mixture gently into dough.
  • 3 Starting with long side, roll up dough, pinching edges gently to seal. With palms of hands, gently roll and stretch dough until about 30 inches long. Gently lift and arrange roll, seam side down, into ring shape on sprayed cookie sheet; pinch ends together. With kitchen scissors or knife, make 1 to 1 1/2-inch-long cuts 2 inches apart in top of dough ring.
  • 4 Bake at 375°F. for 25 to 30 minutes or until golden brown. Remove coffee cake from cookie sheet; place on wire rack. Cool 45 minutes or until slightly cooled.
  • 5 In small bowl, blend powdered sugar, almond extract and enough milk for desired glaze consistency; beat until smooth. Drizzle glaze over warm coffee cake. Cut cherries in half; arrange decoratively over top. Serve warm.
  • 1 Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In food processor bowl with metal blade, combine almond paste, sugar, flour, cardamom and butter; process with on/off pulses to form crumbly mixture.
  • 2 On work surface, unroll each can of dough into 1 large rectangle. Overlap short sides of rectangles to form 1 long rectangle, 25x8 inches. Press edges and perforations to seal. Sprinkle almond paste mixture over dough to within 1/2 inch of edges; press mixture gently into dough.
  • 3 Starting with long side, roll up dough, pinching edges gently to seal. With palms of hands, gently roll and stretch dough until about 30 inches long. Gently lift and arrange roll, seam side down, into ring shape on sprayed cookie sheet; pinch ends together. With kitchen scissors or knife, make 1 to 1 1/2-inch-long cuts 2 inches apart in top of dough ring.
  • 4 Bake at 375°F. for 25 to 30 minutes or until golden brown. Remove coffee cake from cookie sheet; place on wire rack. Cool 45 minutes or until slightly cooled.
  • 5 In small bowl, blend powdered sugar, almond extract and enough milk for desired glaze consistency; beat until smooth. Drizzle glaze over warm coffee cake. Cut cherries in half; arrange decoratively over top. Serve warm.

EXPERT TIPS

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Expert Tips

Almond Paste is made of ground blanched almonds and sugar. Do not confuse almond paste with marzipan, a confection made of almond paste, sugar and egg whites. When choosing a package of almond paste, choose one that lists almonds as the first ingredient on the label.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3g,
3%
),
Cholesterol
5mg
5%;
Sodium
330mg
330%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
  Sugars
27g
27%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.