Scandinavian Almond Ring
Yield
1 cakePrep
15 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 1 ¾ | cups |
almonds
ground, blanched or unblanched, about 7 ounces |
|
| ¼ | cup |
butter
or margarine, lightly salted, at room temperature |
|
| ⅓ | cup |
sugar
granulated |
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | tablespoon |
sherry wine
sweet, or vanilla extract |
* |
| ½ | teaspoon |
cardamom seeds
ground |
|
| ½ | recipe |
sweet bread dough
|
* |
| 2 | teaspoons |
milk
mixed with 1 teaspoon granulated sugar |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
|
|
| 414 | ml |
almonds
ground, blanched or unblanched, about 7 ounces |
|
| 59 | ml |
butter
or margarine, lightly salted, at room temperature |
|
| 79 | ml |
sugar
granulated |
|
| 2.5 | ml |
almond extract
|
*
|
| 15 | ml |
sherry wine
sweet, or vanilla extract |
* |
| 2.5 | ml |
cardamom seeds
ground |
|
| 0.5 | recipe |
sweet bread dough
|
* |
| 1E+1 | ml |
milk
mixed with 1 teaspoon granulated sugar |
|
Directions
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 350℉ (180℃).
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.
