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1
Use the metal blade of a processor to process the almonds and sugar, turning the machine on and off or until the almonds are coarsley chopped. Set aside
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2
In a small bowl, stir the Almond Butter Paste with the raspberry jam. Set aside
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3
Divide the dough into 3 eqial parts. On a lightly floured surface, roll out each portion into an 18-by 31/2 - inch strip. Spoon 1/3rd of the reserved almond paste and raspberry mixture down the centre of each strip. Bring the long edges together and pinch tightly. Place strips side by side, seamed sides down, diagonally across a greased 17- by 14- inch baking sheet.
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4
Starting from the centre braid, braid the three strips, taking care not to stretch the dough and keeping the seams down. Pinch the ends together and tuck them under. Cover with oiled plastic wrap and let rise in a warm(75' to 80') until doubled.
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5
Preheat the oven to 350'. Mix the the egg and cream and brush the mixture over the braid. Sprinkle with the reserved almond and sugar. Bake for 35 to 40 minutes or until nicely browned
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6
Almond Butter Paste
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7
Bring 11/2 cups water to a bowl in a 1-quart saucepan over high heat. Add the almonds and simmer uncovered for 8 minuted. Drain and cool for 15 minutes
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8
Use the metal blade of a processor and process the almonds and sugar until smooth about 11/2 minutes, stopping once or twice toscrape down the bowl. Add the egg white and butter and process for 1 minute more. Add the almond extract and process for 15 seconds.
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9
Refrigerate, covered until needed; the paste will keep for up to 2 weeks
