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

GLAZE:

1/3 c. powdered sugar
1 to 2 tsp. milk

Heat oven to 375 degrees F. Grease 9 inch round cake pan or 9 inch pie pan. In small bowl, beat sugar, butter and eggs until smooth. Stir ground almonds, flour and lemon peel into sugar mixture; set aside. Separate dough into 8 triangles. Spread 1 teaspoon of the preserves on each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place rolls in prepared pan in 2 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 F. for 25 to 35 minutes or until deep golden brown and knife inserted in center comes out clean. In small bowl, blend glaze ingredients until smooth. Drizzle over warm coffee cake. Serve warm. 8 servings.

(Note: You may need to cover coffee cake with foil during the last 5 to 10 minutes of baking to prevent excessive browning.)