Rave Review Holiday Coffee Cake

Yield: about 15 servings

Ingredients

• 1 (10 ounce) jar maraschino cherries
• 8 ounces cream cheese, softened
• 1/2 cup slivered almonds
• 1/2 cup granulated sugar
• 1/2 teaspoon almond extract
• 2 (8 ounce) packages crescent rolls
• 1/2 cup confectioners' sugar
• 1 to 2 teaspoons milk
• 1/4 teaspoon almond extract

Instructions

1. Heat oven to 350 degrees F.
2. Drain maraschino cherries; discard juice or save for another use. Reserve 8 to 10 maraschino cherries for garnish; chop remaining cherries.
3. Combine chopped cherries, cream cheese, almonds, sugar, and almond extract; mix well.
4. Separate each can of crescent roll dough into 2 rectangles; press firmly at edges and perforations to make one large rectangle. Roll or pat into a 15 x 13 inch rectangle.
5. Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle. Place seam side down on greased baking sheet. Form into a ring, firmly pressing ends together. With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
6. Bake for 20 to 25 minutes or until golden brown. If necessary, cover with foil during last 5 minutes to prevent over browning.
7. Carefully remove from pan to wire rack.
8. Combine confectioners' sugar, milk and almond extract to make a glaze. Drizzle over coffee cake.
9. Garnish with reserved whole cherries.
10. Refrigerate leftovers.