Instructions: Preheat oven to 350 F. Using Food Chopper, chop apricots and almonds. In 1-Qt Batter Bowl, combine apricots, 1/4 cup of the almonds and chocolate morsels. Unroll breadstick dough into 2 rectangles on 18" x 12" Grooved Cutting Board; do not separate dough. Using lightly floured Dough and Pizza Roller, lightly roll dough to press seams together. Spread each dough rectangle with 1 tablespoon of the preserves; top evenly with chopped apricot mixture. Starting at longest side of each rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Place rolls, seam sides down, on 13" Round Baking Stone. Join ends of rolls together to form 1 large ring. Using Kitchen Cutters or 5" Self-Sharpening Utility Knife, cut from outside of ring to within 1 inch of inside of ring. making cuts at perforations in dough. Turn each section on its side so filling shows. Bake 25-30 minutes or until golden brown. Remove to Nonstick Cooling Rack, cool slightly. In small bowl, combine powdered sugar and milk; drizzle over warm coffee cake. Sprinkle with the remaining 1/4 cup almonds. Serve warm or at room temperature.

Yield: 12 servings.

COOKS TIP

This coffee cake is best when served the same day it is prepared.

TOOL TIP

To serve, slice with Serrated Bread Knife.

NOTES : Fresh brewed coffee is all you need to serve with this impressive , yet easy cojclee cake filled with tart apricots, sliced almonds and sweet chocolate morsels. Driah with a simple powdered sugar glaze to add a crowning touch.

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