11. Open the tube of Grand Crescent roplls and roll out into a rectangle.
22. Take half the tube of sugar cookie dough and mix it with the almond extract. Mix well. Roll the cookie dough into a foot long rope.
33. Press the dried fruit into the crescent dough and top with the cookie dough rope. Cover the rope with overlapping almonds.
4Roll the crescent dough over on itself and press to seal. Bake at 350*F for 20 minutes until the crescent dough is cooked but not overly brown. Dust with powdered sugar and slice to serve. Good warm or cold.