Instructions: Sift together flour, sugar and salt into mixing bowl. Cut in shortening until mixture looks like coarse meal. Cool scalded milk, sprinkle yeast over milk, stir to dissolve. Add egg yolks, beat with a fork, blend. Add milk mixture to flour mixture; mix well with fork, no kneading necessary.

Place dough in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, approximately 1 1/2 hours. Punch down dough; divide into thirds. Let rest 10 minutes. Roll each third to a 16x9-inch rectangles. Transfer to 3 greased baking sheets.

For each coffee cake spread 1/3 of beaten egg whites lengthwise in center of dough to within 2 1/2-inch of long sides. Spoon 1/3 of almond filling over egg whites. Fold one long side to center and then fold other side to center overlapping 2-inches. Pinch edges to seal. Cover and let rise in warm place about 45 minutes. Bake at 400 degrees for 18 minutes or until golden brown. Cool on racks. Ice.

ALMOND FILLING:
Combine 1 1/2 cups ground blanched almonds, 1 cup sugar, 3/4 cup soft butter and 1 1/2 teaspoons almond extract; mix well.

VANILLA GLAZE:
Combine 1 1/2 cups confectioners sugar, 2 tablespoons milk and 1/2 teaspoon vanilla in bowl. Stir until smooth.

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