Apricot and Almond Crescents

225g (1 c) flour

60g (1/4 c) almond meal

55g (1/4 c) castor sugar (super fine sugar or regular sugar)

2 teaspoon lemon rind

90g (6T) cream cheese

90g (6T) butter, chopped coarsely

2 tablespoon milk

1 egg white

20g (1T) flaked or slivered almonds

 Filling:

60g (1/4 c) dried apricots

80g (5T) apricot jam

55g (1/4 c) castor sugar

1/2 teaspoon cinnamon

Process flour, almond meal, sugar and rind until combined. Add cream cheese and butter, pulse until crumbly. Add milk, process until ingredients come together.

Knead the dough lightly on floured surface until smooth. Divide dough in half. Roll each half between sheets of baking paper until large enough to be cut into 22cm (8 ½”) rounds. (Use a plate or a cake pan for this). Refrigerate 30 minutes.

Preheat oven to 180C (350 degrees F). Line baking trays with baking paper.

Make filling by combining ingredients in a small bowl.

Cut each round into 12 edges, spread with filling, roll from the wide end into crescents. Place on oven trays, brush with egg white, sprinkle with nuts.

Bake crescents 25 minutes. Cool on trays.

Recipe Source: http://marcellinaincucina.blogspot.com/2010/11/week-8-of-twelve-weeks-of-christmas.html