Frosted Almond Twists with Refrigerated Crescent Rolls

Frosted Almond TwistsAre you looking for a nibble to serve for tea or for a continental style breakfast? If so, you can’t go wrong with this no-fuss recipe for frosted almond twists.

The recipe is from the 1973 Good Housekeeping Cookbook. My absolute favorite cookbook which I picked up at a used bookstore years ago.

Recipe for Frosted Almond Twists

  • (1) 8 oz. package refrigerated crescent rolls
  • 1 egg, beaten
  • 1 tablespoon sugar


  • 1/2 cup confectioners’ sugar
  • 2 1/2 teaspoons milk
  • 2 teaspoons softened butter
  • 1/8 teaspoon almond extract

Preheat the oven to 375⁰ F.

Grease a cookie sheet.

Unroll the package of crescent rolls. Maintain the dough in a rectangle shape. Where there are seams, pinch dough to close gaps.

Cut the dough in strips. Twist 2 strips together like a rope; cut each rope in half. Place ropes about 1-inch apart on the cookie sheet. Brush the strips with the egg. and then sprinkle with sugar.

Bake for 8 to 12 minutes until golden.

Meanwhile, in a small bowl, with a fork, blend confectioners’ sugar, milk, butter, and almond extract until smooth. Use to frost the twists generously as soon as you pull them from the oven.

Altogether, this recipe takes about 30-minutes from start to finish.