Ingredients
1 package (1/4 ounce) active dry yeast2 tablespoons plus 1 teaspoon sugar, divided1/4 cup warm water (110° to 115°)2-1/2 cups all-purpose flour1/2 teaspoon salt1/2 cup cold butter, cubed1 large egg, lightly beaten1/2 cup heavy whipping creamFILLING:1 can (8 ounces) almond paste, cubed1/4 cup packed brown sugar1/4 cup butter, softened1 large egg1 teaspoon waterGLAZE:1 cup confectioners’ sugar1/4 teaspoon almond extract2 to 3 tablespoons milkSliced almonds
Preparation
In a small bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes and set aside. In a large bowl, combine the flour, salt and remaining sugar; cut in butter until mixture resembles coarse crumbs. Add egg and cream to yeast mixture. Add to flour mixture; stir to form a stiff dough. Divide in half; cover and refrigerate for 3 hours.
In a small bowl, beat the almond paste, brown sugar and butter until smooth. On a lightly floured surface, roll each portion of dough into a 15x6-in. rectangle. Spread filling down center third of dough to within 1/2 in of edges. Beat egg and water; brush over edges of dough.
Fold sides over filling; seal seam and edges. Place seam side down on greased baking sheets. Cut five to six small slits in top. Cover and let rise in a warm place for 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Cool completely.
For glaze, combine confectioners’ sugar, extract and enough milk to achieve desired consistency; drizzle over coffee cakes. Sprinkle with almonds.
