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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.
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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.
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3
Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet to cooling rack.
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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.
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