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1
Mix 2 cups of the flour, 1/3 cup sugar, the salt, and yeast in a large bowl.
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2
Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture.
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3
Mix in egg; beat until smooth, about 2 minutes.
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4
Mix in enough of the remaining flour to make dough easy to handle.
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5
Turn dough onto lightly floured surface; knead until smooth, 3-5 minutes.
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6
Cover and let rest 10 minutes.
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7
Meanwhile, make cream cheese filling: Mix cream cheese, 1/4 cup sugar, 3 T. flour and egg yolk until smooth and fluffy.
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8
Set aside.
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9
Grease two 9-inch round pans.
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10
Mix cranberry sauce with lemon peel or almond extract (your choice); reserve.
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11
Divide dough into halves; roll each half into 15-inch circle.
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12
Fold into fourths; place in pan with point in center.
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13
Unfold; press dough against side, allowing edge to hang over edge of pan.
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14
Spread half of the cream cheese filling over dough in each pan; top each with half of the cranberry sauce.
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15
Make cuts at 1-inch intervals to about 1/2-inch above filling around outside edge of dough.
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16
Twist strips and fold over sauce.
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17
Beat egg white with hand beater until foamy; brush over dough.
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18
Sprinkle each cake with 1/4 cup almonds and 2 T. sugar.
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19
(At this point, coffee cakes can be covered and refrigerated up to 24 hours; rising time may be slightly longer.)
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20
Cover and let rise 45 minutes.
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21
Heat oven to 375 degrees.
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22
Bake until golden brown, 30-35 minutes; cool slightly.
