Beat egg in small bowl; reserve 1 tablespoon. Set aside. Stir in ground almonds, flour, powdered sugar, butter and almond extract. Refrigerate mixture 15 minutes for easier handling, if necessary. Heat oven to 375 degrees. Unroll dough into 2 long rectangles onto 13-inch Baking Stone; firmly press perforations to seal. Roll half of almond filling into 13-inch rope; place lengthwise down center of 1 rectangle. Repeat with remaining filling and dough. Fold dough over almond filling, pressing unfolded edges to seal. Cut each strip crosswise into 4 pieces using 3-inch Self-Sharpening Paring Knife; place on Stone. Cut 4 slashes in each piece from unfolded edge to center. Curve each piece slightly to fan out and form claw shape. Brush tops with reserved 1 tablespoon beaten egg using Pastry Brush; sprinkle with sliced almonds and sugar. Bake 13-15 minutes or until golden brown. Serve warm. 8 rolls. "TURNING OUT THE BEST" RECIPE BOOK, PILLSBURY THE PAMPERED CHEF Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 137 (75%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 56mg||17 %|
|Sodium 19.4mg||1 %|
|Potassium 179.8mg||5 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 4.2g|
|Protein 6.6g||9 %|
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Calories per serving: 182
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