-
1
Stir the yeast and water together and let stand until dissolved.
-
2
Using an electric mixer, beat the butter and almond paste together until light.
-
3
Beat in the sugar.
-
4
Add the eggs 1 at a time, mixing well after each addition.
-
5
Stir the milk into the yeast mixture.
-
6
Very slowly stir the yeast mixture into the butter mixture.
-
7
Add 1 cup of flour, the salt and nutmeg and mix well.
-
8
Stir in the almonds and cranberries.
-
9
Begin adding flour 1 cup at a time until the dough becomes too difficult to stir.
-
10
Turn the dough out onto a floured surface and knead until smooth, adding enough additional flour to make a soft but not sticky dough.
-
11
Butter a large bowl, shape the dough into a ball and place in the bowl.
-
12
Cover with a kitchen towel and let stand in a warm place until doubled in bulk, about 2 to 2 1/2 hours.
-
13
Punch down the dough and divide into 2 parts.
-
14
Press 1 piece of dough out with your hands into an oval shape about 12 inches long and 8 inches wide.
-
15
Fold 1 of the long sides about two-thirds of the way over, overlap with the other side and press down firmly.
-
16
Repeat with the remaining dough.
-
17
Preheat oven to 350 degrees.
-
18
Place the 2 pieces of dough on a baking sheet as far apart as possible.
-
19
Cover with a towel and let rise for 45 minutes.
-
20
Bake until breads sound hollow when tapped on the bottom, about 45 minutes.
-
21
Cover with aluminum foil if breads brown too quickly.
-
22
Cool on a rack.
-
23
Sift confectioners' sugar over the tops before serving.
