Per your request Courtney-These are WAAAY easy and takes very little ingredients!
Almond Danish Swirls-
Paula Deen (one of her very few reciepes that has NO BUTTER)
6 oz cream cheese (softened) I have used 1/3 less fat and works FINE
1 tsp. almond extract
1/2 c. powdered sugar
1/2 c. slivered almonds (chopped fine)
2 (8 oz) cans refrigerated crescent rolls (1/3 less fat works FINE here as well)
1 egg white
1 tsp water
1/2 c. powdered sugar
4 tsp milk
1/2 tsp almond extract (I use only 1/4 tsp)
In a small bowl, beat cream cheese, almond extract, and powdered sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Seperate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough into 7x4 in. rectangle, spread each with about 2 tablespoons of the cream cheese filling to within 1/4in. of edge. Starting at short end, roll each rectangle tightly into a cylinder. Repeat w/other can of dough and filling. Place on plate, cover w/plastic wrap chill until firm. Preheat oven to 350. Remove chilled dough from fridge. Cut each roll into 4 slices. Place 1/2in. apart on ungreased baking sheets. In another small bowl combine egg white and water. Brush over the top of swirls. Sprinkle w/remaining chopped almonds. Bake 18-20 minutes until light brown. While swirls are baking combine ingredients for glaze. Cool the swirls for 3 minutes on wire racks. Drizzle icing over the swirls. Serve warm or cold. Yield: 32 more or less
NOTE: I wrote the directions as stated, but I don't do near the steps they require. This is where I change it up. I take entire roll of dough and press all together and roll into nice size rectangle ( I don't measure). So instead of 4 rectangles I have ONE big one. Repeat for 2nd can of dough. I then roll up like cinnamon rolls. Then follow receipe as stated. I sometimes chill, but if in a hurry no need. Only reason for chill is makes cutting a little easier. I use a bread knife. I also have used whole almonds pounded w/hammer or chopped almonds chopped a little finer. Any questions let me know. These are waaay addicting. I would also suggest that if you aren't a major almond extract fan to not put in as much as stated. Extract tends to go a long way.