Ingredients:

1/4 cup butter or margarine, softened
1/2 cup packed brown sugar
2 teaspoons all-purpose flour
2 tablespoons milk
3/8 teaspoon almond extract
2 (8 ounce) cans crescent dinner rolls
2 tablespoons butter or margarine, melted
1/4 cup toasted chopped almonds
1/2 cup confectioners sugar

Directions:

Preheat oven to 375 degrees F (195 degrees C). Combine softened butter or margarine, brown sugar, flour, 1 tablespoon milk, and 1/8 teaspoon almond extract. Mix well. Spoon mixture into 12 ungreased muffin cups. Separate dough into 4 long rectangles. Firmly press perforations to seal. Combine melted butter and 1/8 teaspoon almond extract; brush on dough. Sprinkle with nuts, and roll dough up jellyroll fashion. Cut each roll of dough into 3 slices. Place in muffin cups. Place muffin pan on a baking sheet. Bake for 15 to 20 minutes, or until golden brown. When done, invert rolls immediately onto cooling rack. Combine confectioners' sugar, 1 tablespoon milk, and 1/8 teaspoon almond extract. Drizzle over hot rolls.