Heat oven to 350°F. Spray 13x4 1/2-inch rectangular tart pan with removable bottom or 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. If using tart pan, place 15x10-inch pan with sides on middle oven rack.

Separate dough into 8 rolls. Reserve icing. Press rolls in bottom of pan. Drop marmalade by teaspoonfuls evenly over dough.

In medium bowl, mix flour and sugar. With pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in almond paste and butter until mixture looks like fine crumbs. Sprinkle evenly over dough.

Place tart pan in oven on pan with sides. Bake 25 to 35 minutes or until golden brown.

In small microwavable bowl, microwave icing on High 10 to 15 seconds; stir. Immediately drizzle over coffee cake; sprinkle with nuts. Cool 20 minutes. Serves 8.