2 (7.5 oz.) pkg. biscuits
5 tsp. raspberry preserves
4 tbsp. butter
1/4 c. brown sugar
1/2 tsp. cinnamon
1 tbsp. slivered almonds
1/3 c. Confectioners sugar
1 tsp. water
1/2 tsp. almond

Onto each biscuit spoon 1/4 teaspoon preserves, fold biscuit in half. Melt butter, sugar, cinnamon and dip biscuits in mixture, arrange biscuits in rows in 9 x 5 pan. Bake 350 degrees 20-25 minutes. Frost with sugar, almond and water, drizzle with almonds.