Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 pkg. active dry yeast
• 1/3 cup warm water (105-115 degrees)
• 2 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 cup packed brown sugar
• 1/2 tsp. salt
• 1/2 tsp. ground cardamom or nutmeg
• 1/2 cup cold margarine or butter
• 2 beaten eggs
• 1/2 cup milk
• 1/2 tsp. almond extract
• 1/2 cup ground almonds
• 3 Tbsp. brown sugar
• 2 Tbsp. granulated sugar
• 1/2 tsp. ground cinnamon or allspice
• 2 Tbsp. margarine or butter, melted
• Milk (optional)
• Coarse sugar (optional)

Directions

1. In a small mixing bowl soften yeast in warm water; set aside. In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt and the 1/2 tsp. cardamom or nutmeg. Cut in the cold margarine or butter until mixture resembles fine crumbles. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
2. For filling, stir together ground almonds, 3 Tbsp. brown sugar, granulated sugar, and 1/2 tsp. cardamom or allspice; set aside.
3. Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10-inch circle. Place one circle on a 12- inch pizza pan or a large baking sheet lined with greased foil. Brush with half of the melted margarine or butter; sprinkle with half of the filling. Cover with another circle of dough.
4. Brush with remaining margarine; sprinkle with remaining filling. Top with the last dough circle.
5. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for 2 to 24 hours before baking.
6. Let stand at room temperature for 20 minutes before baking. If desired, brush with milk; sprinkle with coarse sugar. Bake in a 350 degree oven for 30 to 35 minutes or till bread sounds hollow when tapped. Cool slightly on foil on a rack. Serve warm. To serve; transfer bread to a serving platter; cut into wedges.

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