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Almond Nutmeg Sticky Rolls



1/2 cup sliced almonds
1/3 cup sugar
2 tbsp butter
2 tbsp light corn syrup
1 tsp grated lemon peel
1 tbsp lemon juice


1/3 cup sugar
1/2 tsp nutmeg
8 oz can pillsbury refrigerated crescent, dinner rolls


1/3 cup powdered sugar
1/4 tsp almond extract
1 tsp up to ...
2 tsp milk

Heat oven to 350 degrees. Grease 9 or 8" round cake pan. Sprinkle
almonds in pan. In small saucepan, combine remaining topping
ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring
occasionally. Pour mixture over almonds. In small bowl, combine 1/3
c sugar and nutmeg; mix well. Separate dough into 2 long rectangles.
Overlap long sides; firmly press perforations and edges to seal. Roll
or press out to for 14 x 8" rectangle. Sprinkle sugar mixture evenly
over dough. Starting at longer side, roll up. Firmly pinch edge and
ends to seal. Cut into 1" slices; place, cut side down, over topping.
Bake for 20 to 25 minutes or until golden brown. Invert onto serving
plate. In small bowl, combine powdered sugar, almond extract and
enough milk for desired drizzling consistency; blend until smooth.
Drizzle over rolls. Serve warm.


Servings: 14



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