Almond Danish Swirls

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From: Delores Auerback
6 ounces cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
4 ounces slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg, white only

For the glaze:
2/3 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract

In a small bowl, beat cream cheese, almond extract, and sugar until fluffy. Fold half of the almonds into the mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal.
Press or roll each piece of dough to form a 7 x 4 inch rectangle. Using half of the dough, spread each rectangle with about 2 tablespoons of the cream cheese filling, leaving 1/4 inch along the edges. Starting at the short end, roll each rectangle tightly into a cylinder.
Repeat with other can of dough and remaining filling. Wrap cylinders in plastic wrap and place in the refrigerator to "set" for 30 minutes.
Preheat oven to 350 degrees while the rolls are chilling. Remove rolls from refrigerator and cut each into four slices. Place 1/2-inch apart on un-greased baking sheet. Combine egg white with 1 teaspoon water. Brush over swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes until light brown.
While swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes, then drizzle icing over warm swirls.