By: Stir friin
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Ingredients
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Serves To:USMetric| 2 | Cup(c) | almonds, ground | |
| 1/4 | Cup(c) | sugar | |
| 2 | Tablespoon(T) | all purpose flour | |
| 2 | Tablespoon(T) | margarine, softened | |
| 2 | Teaspoon(t) | lemon peel, grated | |
| 3/4 | Teaspoon(t) | almond extract | |
| 1/3 | Cup(c) | mixed candied fruit | |
| 24 | Ounce(oz) | refrigerated crescent dinner rolls | |
| 1/2 | Cup(c) | powdered sugar | |
| 2 | Tablespoon(T) | almonds, sliced | |
| 3 | Teaspoon(t) | milk |
Preparation
Heat oven to 375 degrees F. In medium bowl, combine ground almonds, sugar, flour, margarine, lemon peel and 3/4 teaspoon almond extract. Blend well. Stir in candied fruit. Unroll dough. Separate into 16 triangles. Sprinkle about 1 tablespoon almond mixture on each triangle. Starting with shortest side of triangle, roll loosely to opposite point. Place 9 rolls, point side down, in spoke fashion in ungreased 9 inch pie pan. Place remaining 7 rolls, point side down, around edge of pan. Bake at 375° F for 20 to 30 minutes, or until deep golden brown and center is no longer doughy. Remove from oven and let stand 5 minutes. Remove from pan. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Garnish with sliced almonds. Serve warm.