1. In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of chilled dough on a board sprinkled with the flour. Firmly press the perforations between 2 triangles on both sides to seal into a rectangle. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling. 2. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes. 3. Preheat the oven to 350 degrees F while the rolls are chilling. 4. Remove from the refrigerator and cut each roll into 4 slices. Place 1/2-inch apart, cut side up, on ungreased baking sheets. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown. 5. While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls. 6. These are always wonderful, but are best still warm from the oven. Enjoy! ---------------------------------------------------------------------------
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Ingredients
