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Steps
1
Heat oven to 375°F. Grease or spray cookie sheet. In small bowl, beat cream cheese with electric mixer on low speed until smooth and creamy. Beat in almond paste until well mixed.
2
Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spoon cream cheese mixture lengthwise down center 1/3 of rectangle; spoon preserves on top of mixture.
3
On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling, and cross in center to make a braided appearance; seal ends.
4
Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 40 minutes.
5
In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. Garnish with sliced almonds. Serve warm or cool.
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Any flavor of preserves or jam can be used.
Assemble the coffee cake up to 2 hours ahead of time; cover with plastic wrap and refrigerate. Uncover; bake as directed in recipe.
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