Total Calories: 1,276
Sprinkle yeast over milk and stir to dissolve let set 5 to 10 minutes. In a large bowl, stir together flour, sugar and salt cut in 1/2 cup butter with a pastry blender until mixture is crumbly. Add yeast and egg, stirring to mix well. Cover and refrigerate overnight (can be stored for two days). Combine vanilla wafers, 1/4 cup melted butter, chopped almonds, water and almond extract set aside. Divide dough in half. Roll one portion into a 15 x 11-inch rectangle on a lightly-floured surface. Spread with half the wafer mixture. Roll starting from short side of rectangle as for jelly roll seal edges. Place on a greased baking sheet and shape into a crescent. With scissors, make cuts to within 1 inch of the center at 1-inch intervals. Repeat procedure with second portion of dough. Cover and let rise in a warm place, free from drafts, until doubled, 2 1/2 to 3 hours. Bake in a preheated 375° F oven for 15 to 20 minutes or until golden brown. Remove from baking sheets to wire racks. While still warm, drizzle with Vanilla Icing and sprinkle with toasted almonds.
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