| Drain
maraschino cherries; discard juice or
save for another use. |
| Reserve
8 to 10 maraschino cherries for garnish;
chop remaining cherries. |
| Combine
chopped cherries, cream cheese, almonds,
sugar, and almond extract; mix well.
|
| 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 rectangle about 15x13
inches. |
| 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. |
| Bake
in a preheated 350-degree oven 20 to
25 minutes or until golden brown. If
necessary, cover with foil during last
5 minutes to prevent over browning.
|
| Carefully
remove from pan to wire rack. |
| Combine
confectioners' sugar, milk and almond
extract to make a glaze. Drizzle over
coffee cake. |
| Garnish
with reserved whole cherries. |
| Refrigerate
leftovers. |
| Makes
about 15 servings. |
