Categories: Breads 
      Yield: 6 servings 
  
      1 lg Egg 
  1 3/4 c  Ground blanched or un 
           -blanched almonds (7 ounces) 
    1/4 c  Lightly salted butter or 
           -margarine, at room 
           Temperature 
    1/3 c  Granulated sugar 
    1/2 ts Almond extract 
      1 tb Sweet sherry wine or vanilla 
           -extract 
    1/2 ts Ground cardamom seed 
    1/2    Recipe Basic Sweet Dough 
      2 ts Milk, mixed with 1 teaspoon 
           -granulated sugar 
  
  Beat the egg in a medium-sized bowl Add the almonds, 
  butter, sugar, almond extract, sherry, and cardamom. 
  Mix well.  Cover and let stand for 5 minutes. 
   
  Roll out the Basic Sweet Dough to a rectangle 12 x 18 
  inches. Spread the almond filling evenly over the 
  dough, leaving 2 inches along one long side. Starting 
  from the other long side, roll up the dough like a 
  jelly roll. Place, seam down, on a lightly greased 
  baking sheet, twist into a circle and pinch the ends 
  to join.  Using scissors, make cuts about 
  three-fourths of the way through the dough at about 
  1-inch intervals.  Cover and let rise for 20 minutes 
  in a warm place. 
   
  Heat the oven to 350F.  Bake the coffee  cake for 25 
  to 30 minutes until golden brown.  Remove from the 
  oven and brush with the milk-sugar mixture. Cool on a 
  wire rack. 
   
  Makes one coffeecake. 
   
  [ The Redbook Breadbook ] 
   
  Posted by Fred Peters.