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Title: Almond Fruit Crescent Coffee Cake
Categories: Cake Dessert
Yield: 16 Servings
| COFFEE CAKE | ||
| 2/3 | c | Ground almonds |
| 1/4 | c | Sugar |
| 2 | tb | Flour |
| 2 | tb | Margarine, softened |
| 2 | ts | Grated lemon peel |
| 3/4 | ts | Almond extract |
| 1/3 | c | Mixed candied fruit |
| 2 | 8oz. cans pillsbury refrig. | |
| Crescent dinner rolls | ||
| GLAZE | ||
| 1/2 | c | Powdered sugar |
| 1/4 | ts | Almond extract |
| 2 | To 3 tsps. milk | |
| GARNISH | ||
| 2 | tb | Sliced almonds |
Heat oven to 375 degrees. In medium bowl, combine ground almonds, sugar, flour, margarine, lemon peel, and 3/4 tsp. almond extract; blend well. Stir in candied fruit. Unroll dough; separate into 16 triangles. Sprinkle about 1 tb. almond mixture on each triangle. Starting with shortest side of triangle, roll loosely to opposite point. Place 9 rolls, point side down, in spoke fashion in ungreased 9 inch pie pan. Place remaining 7 rolls, point side down, around edge of pan. Bake for 20 to 30 minutes or until deep golden brown and center is no longer doughy. Remove from oven; let stand 5 minutes. Remove from pan. In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Garnish with sliced almonds. Serve warm.
Nutrition Info: 1/16th of recipe; Cal.-180, Protein-3 gr., Carbo.-22 gr., Fat-10 gr., Sodium-250 mg.
Dietary Exchanges: 1 Starch, 1/2 fruit, 2 fat
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994
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