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.
[ The Redbook Breadbook ]
Posted by Fred Peters.