Danish Coffeecake

• 1 (5 1/2 oz.) pkg. Martha White Bix-Mix (1 1/3 c.)
• 2 Tbsp. sugar
• 1 (3 oz.) pkg. cream cheese
• 2 Tbsp. butter or margarine
• 1/2 c. chopped Fisher slivered almonds
• 1/4 c. milk
• 1/2 c. red raspberry preserves
• Confectioners Glaze

1. Combine Bix-Mix and sugar in mixing bowl.
2. With pastry blender or 2 knives, cut in cream cheese and butter until crumbly.
3. Stir in nuts.
4. Add milk and stir until blended.
5. Turn out onto lightly floured board or pastry cloth and knead 8 to 10 strokes.
6. On waxed paper, roll dough into a 12 x 8-inch rectangle.
7. Carefully turn onto greased baking sheet and remove paper.
8. Spread preserves lengthwise down center third of dough.
9. Cut 1-inch strips along long sides of dough, cutting from filling out to edges.
10. Beginning at one end, fold strips at an angle across filling alternating from side to side.
11. Chill in refrigerator for 30 minutes.
12. Preheat oven to 400u0b0.
13. Bake 20 to 25 minutes or until golden brown.
14. Drizzle with Confectioners Glaze.

martha white bixmix, sugar, cream cheese, butter, fisher slivered almonds, milk, red raspberry preserves, confectioners glaze

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004902 (may not work)