Toasted Almond Tea Cake

Steps

• 1

  Heat oven to 375°F. Lightly grease cookie sheet. Unroll dough into 2 long rectangles. Overlap long sides to form 1 large rectangle. Firmly press perforations and edges to seal. Sprinkle with brown sugar, 1/3 cup almonds and raisins, to within 1/2 inch of edges. Starting with longest side, roll up jelly-roll fashion. Place, seam side down, on cookie sheet.
• 2

  Cut through roll at 1-inch intervals to within 1/8 inch of bottom, being careful not to cut all the way through. Fold down alternating slices from left to right, twisting slightly to show filling and forming a long loaf.
• 3

  Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet to cooling rack.
• 4

  In small bowl, mix powdered sugar, almond extract and enough milk for desired glaze consistency. Drizzle glaze over warm cake. Sprinkle with additional sliced almonds.