Recipe - Scandinavian Almond Ring (Basic Sweet Dough)

1 lg Egg
1 Three fourths cup Ground blanched or un
blanched almonds (7 ounces)
One fourth cup Lightly salted butter or
margarine, at room
Temperature
1/3 cup Granulated sugar
One half teaspoon Almond extract
1 tablespoon Sweet sherry wine or vanilla
extract
One half teaspoon Ground cardamom seed
One half Recipe Basic Sweet Dough
2 teaspoon Milk, mixed with 1 teaspoon
granulated sugar

Beat the egg in a mediumsized 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 threefourths
of the way through the dough at about 1inch 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 milksugar mixture.
Cool on a wire rack.

Makes one coffeecake.

[ The Redbook Breadbook ]

Posted by Fred Peters.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini