3/4 c. sugar
1/2 c. butter, softened
2 eggs
3/4 c. ground almonds
1/4 c. flour
8 oz. can Pillsbury quick crescent dinner rolls
8 tsp. raspberry preserves
1/4 c. sliced almonds

Heat oven to 375 degrees. Grease a 9" round cake pan or 9" pie pan. In small bowl, beat sugar, butter and eggs until smooth. Stir in ground almonds, flour. Add to sugar mixture. Set aside.

Separate dough into 8 triangles. Spread 1 teaspoonful of the preserves on each triangle. Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls; sprinkle with almonds.

Bake at 375 degrees for 325 to 35 minutes or until deep golden brown and knife inserted in center comes out clean.

In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk. Drizzle over warm coffee cake.