Title: Scandinavian almond ring (basic sweet dough)
 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.