3/4 c. sugar
1/4 c. butter, softened
2 eggs
1/4 c. Pillsbury's Best all-purpose or unbleached flour
3/4 c. ground almonds
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. Grease 9 inch round cake pan or 9 inch pie pan. In small bowl, cream sugar, butter and eggs until smooth. Lightly spoon flour into measuring cup; level off. Stir flour, ground almonds and lemon peel into creamed mixture, set aside.

Separate dough into 8 triangles. Spread 1 teaspoon preserves on each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls in prepared pan in 2 circles, arranging 5 rolls around outside edge, 3 in center. Spread almond mixture evenly over rolls; sprinkle with sliced almonds.

Bake at 375 degrees for 22 to 32 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.