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1
To make Filling: Preheat oven to 350F.
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2
Grind half of almonds in rotary grinder or mini food processor.
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3
Coarsely chop remaining almonds, and set aside.
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4
Beat butter, sugar, and salt with electric mixer until smooth.
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5
Beat in egg yolk, flour, ground almonds, and almond extract.
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6
Stir in chopped almonds.
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7
To make Dough: Stir together all-purpose flour, 1 1/2 cups warm (115F) water, and yeast in large bowl.
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8
Cover, and let sit in warm place 30 minutes.
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9
Stir melted butter, sugar, and salt into flour-yeast mixture until blended.
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10
Stir in white whole-wheat flour until Dough comes together.
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11
Turn Dough out onto lightly floured work surface, and knead 4 to 5 minutes, or until smooth.
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12
Cover Dough, and let rise in warm place 1 hour, or until doubled in size.
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13
Roll Dough into 11- x 17-inch rectangle on floured work surface.
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14
Transfer Dough rectangle to piece of parchment paper cut to fit large baking sheet.
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15
Set Dough rectangle so short side faces you.
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16
Spread Filling in center third of Dough, leaving 1-inch border at top and bottom.
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17
Sprinkle dried cranberries over Filling.
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18
Make downward-angled cuts in Dough on both sides of Filling to create 1-inch-wide diagonal strips.
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19
(If cuts met in center, they would form inverted Vs.)
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20
Remove and discard 4 triangular pieces of Dough remaining at top and bottom of rectangle.
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21
Fold top and bottom ends of Dough over Filling.
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22
Fold diagonal Dough strips over Filling, alternating sides and crossing one strip over another to form braid-like pattern.
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23
(See photo, below.)
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24
Slide parchment paper with braided Dough onto baking sheet.
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25
Cover with oiled plastic wrap, and refrigerate overnight.
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26
Remove twist from fridge, and let Dough rise in warm place 1 to 1 1/2 hours.
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27
Preheat oven to 375F.
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28
Whisk egg with 2 Tbs.
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29
water until well blended.
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30
Brush egg wash over braid.
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31
Bake in upper third of oven for 25 to 30 minutes, or until golden.
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32
Cool on pan 10 minutes, then transfer to wire rack to cool completely.
