Total Calories: 53
On a lightly floured surface, roll dough into a 12" x 9" oval. Transfer to a greased baking sheet. Using long-bladed scissors or a sharp knife, cut head and neck (A).
Separate head and neck from body. Shape, keeping neck slender and beak pointed. Shape tail and body. With tip of a knife, lightly score shape of the wing. Flatten dough slightly below wing (B). Cover and let rise for 10 to 15 minutes.
Make slits in the wing and insert almonds. Re-score wing, cutting no deeper than 1/4". Re-shape and smooth dough as needed. Insert a raisin for the eye (C).
Brush with glaze. Cover and let rise, but do not allow to double, (Dough will rise during baking.)
Bake in a preheated 375° oven for 5 minutes. Quickly push almonds and raisin into dough and re-shape beak and area below wing. Brush lightly with glaze. Bake 12 to 15 minutes longer or until golden brown and bread sounds hollow when tapped in thickest portion, (About halfway through baking, cover browned areas with foil if needed.) Let cool 5 minutes. Transfer to a wire rack.
Tie scarf around head or neck.
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