Ingredients
- 8 pillsbury
- 8 round cake (pan)
- 8 rectangle
- 2 long rectangles
- 1 up
- 200 gr sugar
- 65 gr powdered sugar
- 60 gr almonds (sliced)
- 40 gr corn syrup (light)
- 28 gr butter
- 16 ml lemon juice
- 10 ml milk
- 2 gr lemon peel (grated)
- 1 gr nutmeg
- 1 gr almond extract
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.
