Preheat oven to 375 degrees. Lightly coat bottom of a 9x13 baking dish with cooking spray and set aside.
Mix together the softened cream cheese, 1/2 cup sugar, and 1/2 teaspoon almond extract until smooth.
Unroll crescent dough and separate into rectangles (2 crescent triangles pressed together at the seams). Spread a layer of the cream cheese mixture on top of each rectangle, then spread a layer of raspberry preserves (about 2 tablespoons per rectangle), and sprinkle with a tablespoon of almonds.
From the short side, roll each rectangle into a roll and place on a plate, seam side down. Place rolls in the freezer for 10-15 minutes (for easier slicing).
Remove from freezer and slice each roll into 5 pieces and place in baking dish. Bake at 375 for 20-25 minutes, until golden brown.
Stir together powdered sugar with almond extract and milk, adding one tablespoon at a time until the desired consistency. Pour over warm rolls and sprinkle with more almonds, if desired.
Recipe may be halved. For half recipe, bake in a 9x9 baking dish.