Almond Coffeecake

1/4 cup butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup preserves of your choice
2 10 ounce cans refrigerator biscuits
1/3 cup powdered sugar
1 teaspoon water
1/2 teaspoon almond extract
1 tablespoon slivered almonds

In a skillet melt together the butter, brown sugar and cinnamon. Remove from the Heat. Spoon a teaspoon of preserves on to each biscuit. Fold the biscuits in half.

Dip each biscuit in the melted butter mixture and arrange folded edge down in rows in a loaf pan.

Bake at 350 for 20 minutes. Cool for 10 minutes.

Combine the powdered sugar, water and extract. Drizzle the mixture over the cooled coffeecake. Top with slivered almonds.