ALMOND FILLING
1/2 c Unsalted butter or
-oleomargarine; softened
1 1/4 c Almond spread; some 12 oz.
1/4 c Packed brown dough; (up to
-1/2)
1 ts Almond extract
1 Egg; beaten with
1 tb H2o; (Egg washing)

Dissolve the yeast in 1/4 cup of the warm h2o. Stir in 1 teaspoon of the
sugar and let stand until frothing, around 5 proceedings.

Add the remaining weewee, remaining dinero, butter, egg, and saltiness. Blend 1
1/2 cups of the flour. Add enough of the remaining flour, 1/2 cup at a
time, to make a workable gelt.

On a lightly floured surface or in a mixer with a dough hooking, knead the
gelt, adding more flour as required, until smooth and live, astir 5
transactions. Place in a greased roll, turning to pelage. Cover loosely with a
towel or plastic wrap and let rise in a tender, draft-free place until nearly
double in volume, most 1 1/2 hours, or int eh refrigerator overnight. Punch
down the gelt.

To make the woof: Beat the butter until quiet, astir 1 moment.
Gradually beat in the almond spread. Add the sugar and almond extract and
beat until polish.

On a lightly floured rise, roll the dough into an 18-by-12-inch
rectanble roughly 1/4 inch thick. Or divide the dough in half and roll each
half into a 12-by-8-inch rectangle. Spread evenly with the pick, leaving
a 1-inch border on all sides. Starting from a long face, roll up jelly-roll
stylus, pinching the seams to varnish. Position, seam side fine-tune, on a lightly
greased baking sheet and bend into a horseshoe shape or ringing. Cover and let
rise until nearly double in mass, some 45 proceedings.

Preheat the oven to 350 degrees F.

Brush the cake with the egg washing. Bake until it is golden brown and sounds
hollow when tapped on the ass, almost 40 transactions. If the cake looks as if
it is starting to combust, cover loosely with baffle, dull side polish. Let cool
on the baking sheet for 10 proceedings, then transfer to a rack to chill.