Almond Nutmeg Sticky Rolls

Ingredients

60 gr almonds
200 gr sugar
28 gr butter
40 gr corn syrup
2 gr lemon peel
16 ml lemon juice
1 gr nutmeg
8 pillsbury
65 gr powdered sugar
1 gr almond extract
1 up
10 ml milk
8 round cake
2 long rectangles
8 rectangle

Instructions

Starting at longer side, roll up. Firmly pinch edge and ends to seal. Cut into 3 cm slices; place, cut side down, over topping. Bake for 20 to 25 minutes or until golden brown. Invert onto serving plate. In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over rolls. Serve warm.