In small bowl, beat sugar, butter and eggs until smooth.
Stir in ground almonds, flour.
Add to sugar mixture. Set aside.
Separate dough into 8 triangles.
Spread 1 teaspoon of the preserves on each triangle.
Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.