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1 cake
suggest servings
| 1 | large | egg | |
| 1 3/4 | cups | almonds | ground, blanched or unblanched, about 7 ounces |
| 1/4 | cup | butter | or margarine, lightly salted, at room temperature |
| 1/3 | cup | sugar | granulated |
| 1/2 | teaspoon | almond extract | |
| 1 | tablespoon | sherry wine | sweet, or vanilla extract |
| 1/2 | teaspoon | cardamom seeds | ground |
| 1/2 | recipe | sweet bread dough | |
| 2 | teaspoons | 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 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.
| % Daily Value* | |
| Total Fat 34.0g | 52% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 101mg | 4% |
| Total Carbohydrate 25.0g | 8% |
| Dietary Fiber 5.0g | 20% |
| Sugars 19.0g | |
| Protein 11.0g | 21% |
| Vitamin A | 8% | Vitamin C | 0% | |
| Calcium | 12% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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