Apricot-Nut Coffee Twist

In a small bowl combine sugar, cinnamon, lemon extract, chopped nuts and raisins for filling. Set aside. Divide dough equally into 3 balls. On a lightly floured surface, roll out one ball of dough to a 12-inch circle. Fit into bottom of greased 12-inch round pan. Brush dough with 2 tablespoons melted butter and sprinkle with about 1/3 cup of the filling. Continue in same manner, forming 2 more layers and ending with filling. Use a glass to make a 2-inch circle in center of dough. Cut from outside edge just to circle forming 12 pie-shaped wedges. Twist each of the 3-layered wedges 5 times. Let rise in a warm place until light and double in size, 1 to 1½ hours. Bake at 375° for 25-30 minutes or until golden brown. Take from oven and glaze with apricot preserves, then drizzle with icing and sprinkle with nuts. Serve warm or cold.

Icing: In small bowl combine glaze ingredients, except almonds. Blend until thin and smooth to drizzle.