3/4 c. warm water
1 pkg. hot roll mix
1 egg
2 tbsp. butter, melted

FILLING:

2/3 c. apricot preserves
1/3 c. butter, softened
1/3 c. chopped, blanched almonds, toasted

Soften the yeast from the package of hot roll mix in the warm water, as directed on package.

Stir in half the roll mix. Beat in the egg and melted butter. Stir in remaining roll mix. Cover. Let rise in warm place until double, about 1 hour.

On lightly floured surface, knead dough about 1 minute. Divide in half, roll each half to a 9" square. Place on greased cookie sheets. Make 6 (3") slits on opposite sides of the squares.

For filling, combine apricot preserves with softened butter and toasted almonds. Down the center of each pastry square, spread a 3" strip of the filling.

Fold strips over filling, alternating from side to side, ladder style. Cover. Let rise in warm place until almost double, about 45 minutes. Bake at 375 degrees for 20 minutes or until done. Cool slightly; drizzle with powdered sugar glaze. Trim with more toasted almonds if desired.