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1
In a small mixing bowl soften yeast in warm water; set aside.
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2
In a large mixing bowl stir together all-purpose flour, whole wheat flour, the 1/4 cup brown sugar, salt, and the 1/2 teaspoon cardamom or nutmeg.
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3
Cut in the cold butter until mixture resembles fine crumbs.
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4
Stir in the softened yeast, eggs, milk, and almond extract until combined.
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5
Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.
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6
For filling, stir together ground almonds, the 3 tablespoons brown sugar, granulated sugar, and 1/2 teaspoon cardamom or allspice; set aside.
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7
Turn dough out onto a lightly floured surface; divide into 3 portions.
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8
Shape each portion into a ball.
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9
Cover and let rest for 10 minutes.
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10
Gently roll out each portion of dough to a 10-inch circle.
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11
Place 1 circle on a 12-inch pizza pan or a large baking sheet lined with greased foil.
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12
Brush with half of the melted butter; sprinkle with half of the filling.
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13
Cover with another circle of dough.
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14
Brush with remaining butter; sprinkle with remaining filling.
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15
Top with the last dough circle.
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16
With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center.
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17
Carefully lift each wedge and turn over twice to create a twist in each piece.
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18
Cover with plastic wrap and chill for at least 2 hours or up to 24 hours before baking.
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19
Let stand at room temperature for 20 minutes before baking.
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20
If desired, brush with milk; sprinkle with coarse sugar.
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21
Bake in a 350 degree F.
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22
oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped.
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23
Cool slightly on foil on a wire rack.
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24
Serve warm.
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25
To serve, transfer bread to a serving platter; cut into wedges.
