Heat oven to 375°F. In medium bowl, combine ground almonds, sugar, flour, margarine, lemon peel and 3/4 teaspoon almond extract; blend well. Stir in candied fruit.
Unroll dough; separate into 16 triangles. Sprinkle about 1 tablespoon almond mixture on each triangle. Starting with shortest side of triangle, roll loosely to opposite point. Place 9 rolls, point side down, in spoke fashion in ungreased 9-inch pie pan. Place remaining 7 rolls, point sidedown, around edge of pan.
Bake at 375°F. for 20 to 30 minutes or until deep golden brown and center is no longer doughy. Remove from oven; let stand 5 minutes. Remove from pan.
In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm coffee cake. Garnish with sliced almonds. Serve warm.