2 oz. (2 sq.) semi-sweet baking chocolate, melted & cooled
1/4-1/3 c. sugar
1/4 c. dairy sour cream
2 tbsp. chopped toasted almonds
8 oz. can Pillsbury refrigerated quick crescent dinner rolls

1/2 c. powdered sugar
1/4 tsp. almond extract
2-3 tsp. milk
2 tbsp. chopped toasted almonds

Heat oven to 350 degrees. In small bowl, blend chocolate, sugar and sour cream until smooth; stir in 2 tablespoons nuts. Separate dough into 4 rectangles. Place on ungreased cookie sheet with edges overlapping. Press to seal perforations and edges, forming a 13 x 7 inch rectangle. Spread chocolate mixture in 2 inch strip lengthwise down center of dough. Make cuts 2 inches apart on each side of rectangle just to edge of filling. To give braided appearance, fold strips of dough at an angel halfway across filling, alternating from side to side. Fold end under to seal.

Bake at 350 degrees for 20-25 minutes or until golden brown. In small bowl, blend powdered sugar, almond extract and milk until smooth; drizzle over warm coffee cake. Sprinkle with nuts. Cool slightly; slice to serve. 8 servings.

Tips: To toast almonds, spread chopped nuts on baking sheet; bake at 350 degrees for 6-8 minutes, stirring occasionally, until golden brown.

To make ahead, prepare, cover and refrigerate up to 2 hours, bake as directed.