1/2 c unsalted butter, cut into individual tbsp portions .
1/2 c warm milk (about 110 F) .
Almond Filling .
1/2 c sugar .
1/2 c sugar .
2 1/4 oz active dry yeast (1 packet) .
8 oz almond paste (about 1 c) .
1 c heavy cream, at about room temp (whipping cream) .
1 tbsp sugar .
1 tsp almond extract .
1 egg white, beaten .
3 1/2 c flour .
Pastry .
1/4 c sugar .
Topping .
1 tsp ground cardamom (preferably fresh) .
1 tsp cinnamon .
1/4 c sliced almonds .
1/2 c sliced blanched almonds
Directions
Step #1 Combine yeast, 1 tbsp sugar, & warm milk in a small bowl.
Step #2 Let rest until the yeast dissolves & begins to foam (about 10 min).
Step #3 Gently stir in the the cream.
Step #4 Combine the flour, 1/4 c sugar, salt, & cardamom In a large-ish bowl.
Step #5 Cut in the butter until the mixture resembles coarse meal.
Step #6 Fold in the yeast mixture just enough to moisten the dough.
Step #7 Cover up & put in the fridge 12 - 24 hrs before rolling out the dough.
Step #8 Prepare the filling after the dough has been put in the fridged by mixing together all the filling ingredients.
Step #9 Lightly flour a pastry board or other smooth surface, & place the dough on the floured surface.
Step #10 Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches.
Step #11 Roll the dough to make a 24 inch square.
Step #12 Spread the filling to within 1 inch of the edges & roll up the dough as tightly as possible.
Step #13 Sprinkle top 1/2 c sugar on the work surface, & with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.
Step #14 Cover up a cookie sheet with parchment paper.
Step #15 Place the roll on the paper in the shape of a large pretzel.
Step #16 Brush the surface with the beaten egg white, & sprinkle with sliced almonds.
Step #17 Cover up & let rise 45 mins, or until puffy, but not doubled.
Step #18 Bake in a 375 F oven for 25 - 30 mins, or until golden brown.