Odense Almond Paste

Our Almond Paste is the best you can buy. Use Almond Paste in baking to enhance your favorite recipes. We love it in pies, either lining the crust or in crumb toppings. We also love it in breads, cakes, and even cookies. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Odense Marzipan

Marzipan is a candy dough with a high ratio of sugar to almonds. It's perfect for decorating your baked goods, whether you're making candy figurines (like this bear!), candies and bonbons, or covering a cake. You'll find this sweet, rich, flavorful candy dough adds a touch of whimsy and a delicious flavor to any occasion.

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Breads, Muffins and Scones	Cakes	Candy Making	Cookies	Decorating	Pies

Peanuts and Panko Original

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Peanuts and Panko Original

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Odense Almond Paste

Odense Almond Paste is manufactured in Denmark, using the finest California almonds that have been blanched, mixed with sugar, and rolled through Italian millstones. Adding the delicate flavor of almonds can make an ordinary recipe extraordinary.

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Chocolate Almond Crescent Rolls

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There are more recipes from the breads collection where this came from

These delightful rolls are reminiscent of 'Pain au Chocolat' with the delicious addition of Almond Paste. Refrigerated crescent rolls make this an easy recipe to prepare.

Yield

16 rolls

Time

20 minutes to assemble
11-13 minutes to bake

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Chocolate Almond Crescent Rolls

INGREDIENTS

1 egg
1-7 oz box Odense Almond Paste
2-8 oz packages of refrigerated crescent rolls
1-4 oz semi-sweet, good quality chocolate bar (like Ghirardelli's)
Sugar for sprinkling

DIRECTIONS

Preheat oven to 375°F. Line baking sheet with parchment paper. Beat egg with one tablespoon water and set aside.
Cut chocolate into 1/4 inch by 1 inch slices. If they break, just piece together as you use them. Using a cheese slicer or sharp knife, cut thin slices of Almond Paste. Set aside.
Separate each roll into 8 triangles. Lay slices of Almond Paste on top of dough. At widest end of triangle, lay a strip of chocolate on top of Almond Paste. Roll to point.
Place point side down on baking sheet. Curve into a crescent shape. Brush crescents with egg wash and sprinkle with sugar. Bake for 11-13 minutes or until golden brown. Serve.

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