Raspberry Ripple Crescent Coffee Cake

from the pillsbury bake-off contest.
3/4 c. sugar
1/4 c. butter, softened
2 eggs
3/4 c. ground almonds
1/4 c. flour
1 t. grated lemon peel
1 8oz can pillsbury crescent rolls
8 t. raspberry preserves
GLAZE:
1/3 c. powdered sugar
1 to 2 t. milk

Heat oven to 375. Grease 9-in. round cake pan or pie pan. In a large bowl, combine sugar, butter and eggs; beat until smooth. Add ground almonds, flour and lemon peel; mix well. Set aside.

Separate dough into 8 triangles. Spread 1 t. preserves on each triangle. roll up, starting at the shotest side o the triangle and rolling to opposite point. Place rolls in greased pan in 2 cicles, arranging 5 rolls around the outside and 3 in center. Pour and spread almond mixture evenly over rolls. Sprinkle with almonds.

Bake for 27-37 minutes or until coffee cake is deep golden brown and center is set. Cover with foil during the last 5-10 min. if necessary.

In a small bowl, blend glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake.