| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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