Ingredients
2 cups all-purpose flour1 cup cold butter, cubed1 large egg yolk1/2 cup sour cream1 teaspoon vanilla extractFILLING:1 cup seedless raspberry jam3/4 cup sweetened shredded coconut1/3 cup finely chopped almonds1/4 teaspoon almond extract1 large egg white, lightly beatenCoarse sugar
Preparation
Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In another bowl, whisk egg yolk, sour cream and vanilla until smooth; stir into flour mixture.
Divide dough into 4 portions. Shape each into a disk; cover and refrigerate 30 minutes or until firm.
Preheat oven to 350°. In a small bowl, mix raspberry jam, coconut, almonds and extract until blended. On a well-sugared surface, roll each portion of dough into a 10-in. circle. Spread about 1/3 cup filling over circles. Cut each into 12 wedges. Roll up wedges from the wide ends. Place 1 in. apart on parchment-lined baking sheets, point side down; curve to form crescents. Brush with egg white; sprinkle with coarse sugar.
Bake 15-18 minutes or until set (do not brown). Remove from pans to wire racks to cool.
