Almond Crescent (Mandelhorn)

• 1 x pastry dough danish
• 4 ounces almond paste
• 4 tablespoons butter softened
• 1/4 cup sugar
• 1 x eggs slightly beaten
• 1 x sugar
• 1 x almonds sliced

1. Filling: Beat almond paste, butter, and sugar in a small bowl until smooth and well blended.
2. Roll pastry on floured surface to two 20 x 15 rectangles.
3. Trim edges evenly.
4. With a sharp knife cut into twelve 5 inch squares.
5. Spoon filling onto one corner of each square, dividing evenly.
6. Starting with filled corner, roll square up to the diagonally opposite corner.
7. Place point side down 2 inches apart on cookie sheet.
8. Curve into crescent shape.
9. Let rise in a warm place until doubled in volume, about 30 minutes.
10. Brush with egg; sprinkle with sugar and almonds.
11. Place in hot oven (400 F) lower heat immediately to 350F (180C), then bake 20 to 25 minutes or until puffed and golden.
12. Remove to wire rack; cool.

pastry, almond paste, butter, sugar, eggs, sugar, almonds

Taken from recipeland.com/recipe/v/almond-crescent-mandelhorn-540 (may not work)