3/4 : c Butter or margarine
1/4 : c Sugar
1 : ts Almond extract
2 : c Sifted all-purpose flour
1/8 : ts Salt
1 : Egg white; slightly beaten
1/8 : ts Cinnamon
1/4 : c Sugar
1/3 : c Canned; toasted, diced
-buttered : -buttered almonds
-Nancy : -Nancy Speicher DPXX20A
1 : c Butter or margarine
1 : c Granulated sugar
1/3 : c Packed brown sugar
2 : tb Water
1 : c Sliced unblanched almonds
1/2 : ts Baking soda
1/3 : c Semisweet chocolate pieces
1/2 : c Mock Pistachios* (optional)
3/4 : c Butter
3/4 : c Confectioner's sugar
1/2 : ts Almond extract
3 : tb Milk
1 : c Almonds, slivered;blanched
1/2 : c Butter
1/2 : c Sugar
1 : tb Corn syrup, light
5: Pour mixture over almonds
0: Heat oven to 350 degrees
1: Grease 9 or 8" round cake pan
2: Sprinkle almonds in pan
3: In small saucepan, combine remaining topping ingredients; bring to a boil
4: Reduce heat; simmer 4 minutes, stirring occasionally
6: In small bowl, combine 1/3 c sugar and nutmeg; mix well
7: Separate dough into 2 long rectangles
8: Overlap long sides; firmly press perforations and edges to seal
9: Roll or press out to for 14 x 8" rectangle
10: Sprinkle sugar mixture evenly over dough
11: Starting at longer side, roll up
12: Firmly pinch edge and ends to seal
13: Cut into 1" slices; place, cut side down, over topping
14: Bake for 20 to 25 minutes or until golden brown
15: Invert onto serving plate
16: In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth
17: Drizzle over rolls
18: Serve warm
19: