Instructions: Beat the egg in a medium-sized bowl Add the almonds, butter, sugar, almond extract, sherry, and cardamom. Mix well. Cover and let stand for 5 minutes.

Roll out the Basic Sweet Dough to a rectangle 12 x 18 inches. Spread the almond filling evenly over the dough, leaving 2 inches along one long side.

Starting from the other long side, roll up the dough like a jelly roll.

Place, seam down, on a lightly greased baking sheet, twist into a circle and pinch the ends to join. Using scissors, make cuts about three-fourths of the way through the dough at about 1-inch intervals. Cover and let rise for 20 minutes in a warm place.

Heat the oven to 350F. Bake the coffee cake for 25 to 30 minutes until golden brown. Remove from the oven and brush with the milk-sugar mixture.

Cool on a wire rack.

Makes one coffeecake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.