1/2 c. dried apricots, chopped
1/2 c. sliced almonds, divided
1/2 c. semi-sweet chocolate morsels
2 pkg. (11 oz. each) refrigerated breadsticks
2 tbsp. apricot preserves
3/4 c. powder sugar
2-3 tsp. milk

Preheat oven to 350°F. Chop apricots and almonds. In medium bowl combine apricots, 1/4 c. of the almonds and chocolate morsels. Unroll breadstick dough into 2 rectangles on 12 x 18 inch cutting board; do not separate dough. Using lightly floured rolling pin, lightly roll dough to press seams together. Spread each dough rectangle with 1 Tbsp of the preserves; top evenly with chopped apricot mixture. Starting at longest side of each rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Place rolls, seam sides down, on 13 inch baking stone or cookie sheet. Join ends together to form 1 large ring. Using knife, cut from outside of ring to within 1 inch of inside of ring making cuts at perforations in dough. Turn each section on its side so filling shows.

Bake 25-30 minutes or until golden. Remove to cooling rack. In small bowl, combine powdered sugar and milk; drizzle over warm coffee cake. Sprinkle with the remaining 1/4 c. almonds. Serve warm or at room temperature.