Danish Almond Cream Rolls

6 ounces softened cream cheese
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup finely chopped almonds
2 cans refrigerated crescent rolls
1 egg white
1 teaspoon water
1/4 cup sliced almonds

Heat oven to 350 degrees F.

Beat cream cheese, extract and confectioners' sugar until fluffy. Stir in chopped almonds.

Separate 1 can of dough into 4 rectangles. Firmly press perforations to seal. Roll each to form a 7 x 4-inch rectangle and spread each with 2 tablespoons of cheese filling, within 1/4 inch of edge (don't put more filling in or it won't cook properly). At long side, roll up each; pinch edges and ends to seal. stretch each roll to 10 inches; coil into spiral with seam on inside. Place on ungreased cookie sheets.

In small bowl, combine egg white and water, and brush over rolls. Sprinkle with sliced nuts. Bake at 350 degrees F for 17-23 minutes until golden.

Glaze: In small bowl, blend 2/3 cup confectioners' sugar, 1/2 teaspoon almond extract and 3-4 tablespoons milk. Drizzle over warm rolls.