- 1 cup butter, softened
- 3 oz. cream cheese, softened
- 1/2 cup honey, divided
- 2 cups flour
- 1 tsp. lemon juice
- 1 tsp. ground cinnamon
- 1 cup almonds, finely chopped
- 1/2 cup dried cherries or cranberries
Cream butter and cream cheese until fluffy. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together. Form into a ball, wrap and refrigerate 2 hours or longer.
Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle. Combine 2 Tablespoons honey and lemon juice; mix well. Brush dough with honey mixture; sprinkle 1/4 teaspoon cinnamon over entire surface.
Preheat oven to 350°F. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well. Spread 1/4 of almonds mixture onto circle of dough, stopping 1/2-inch from outer edge. Cut into 8 triangular pieces. Roll from wide outer edge toward tip. Gently bend both ends to form a crescent. Place on greased parchment paper-lined baking sheet and refrigerate 20 minutes or longer. Repeat with remaining dough and filling.
Bake for 20 to 25 minutes or until golden brown. Cool on racks.
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