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Chocolate Almond Croissants

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Serves | Prep Time | Cook Time

Why I Love This Recipe

From Woman's Day

Ingredients You'll Need

1 can (8 oz) refrigerated reduced-fat crescent rolls
1 box (7 oz) almond paste (not marzipan)
2 bars (1.55 oz each) milk chocolate, 1 bar cut in 8 equal pieces
1 tsp sugar


Heat oven to 375°F.

Have a baking sheet ready.

Unroll dough; separate wedges.

Measure 1 Tbsp almond paste and divide in half. Press each half into a 1 1/2 x 1-in. rectangle. Repeat 3 times.

Place a rectangle on bottom of each wedge. (Wrap rest of almond paste well; freeze for another use.)

Top almond paste with the chocolate pieces.

Roll up dough as shown on package.

Place on baking sheet; sprinkle each with 1/8 tsp sugar.

Bake as package directs.

Remove to a wire rack to cool slightly.

Break up other chocolate bar; put into a 1-qt ziptop bag.

Microwave at 10-second intervals until melted. Snip a tip off a corner of bag and pipe chocolate on croissants.

Serve warm, or at room temperature.

Per serving: 198 cal, 4 g pro, 23 g car, 0 g fiber, 10 g fat (3 g sat fat), 3 mg chol, 238 mg sod

Different Takes

Replace milk chocolate with bittersweet or semisweet.

Use a teaspoon of raspberry jam instead of chocolate in each croissant.

To decorate, sift confectioners’ sugar on croissants instead of piping on chocolate.

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