Scandinavian Almond Ring
Submitted by freudunslp
Scandinavian almond ring coffee cake with ground almond filling, cardamom, and sweet sherry - rolled, shaped into a ring, and scissor-cut for a beautiful fanned crown.
YIELD
1 cakePREP
15 minCOOK
30 minREADY
1 hrsCardamom is the spice that makes Scandinavian baking unmistakable, and it shows up here in an almond filling alongside ground almonds, sweet sherry, and almond extract.
The dough rolls out flat, gets spread with the filling, then rolls up jelly-roll style and curves into a ring on the baking sheet. The signature step: scissors snipped three-quarters through the dough at one-inch intervals, each section fanned slightly to reveal the almond spiral underneath.
The result looks bakery-made. The technique is far simpler than it appears.
Kitchen Tips
- Let the almond filling stand the full 5 minutes before spreading - it firms up slightly and spreads more evenly
- Fan each cut section outward after snipping so the filling peeks through; that’s what gives the ring its visual appeal
- Brush the milk-sugar glaze on while the cake is still warm for the best shine
Ingredients
Directions
Beat the egg in a medium-sized bowl.
Add the almonds, butter, sugar, almond extract, sherry, and cardamom.
Mix well.
Cover and let stand for 5 minutes.
Roll out the Sweet Dough to a rectangle 12 x 18 inches.
Spread the almond filling evenly over the dough, leaving 2 inches along one long side.
Starting from the other long side, roll up the dough like a jelly roll.
Place, seam down, on a lightly greased baking sheet, twist into a circle and pinch the ends to join.
Using scissors, make cuts about three-fourths of the way through the dough at about 1-inch intervals.
Cover and let rise for 20 minutes in a warm place.
Heat the oven to 350℉ (180℃).
Bake the coffee cake for 25 to 30 minutes until golden brown.
Remove from the oven and brush with the milk-sugar mixture.
Cool on a wire rack.
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