Almond Twirl Bread

For the Almond Filling

In a small bowl stir together ⅓ cup sugar, 2 tablespoons butter, softened, and ¼ teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in ½ cup ground almonds. Set aside.

Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.

Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling, spreading evenly.

Roll up into a spiral, starting from a long side. Pinch seam to seal. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal.

Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side.

Cover and let rise in warm place until nearly double in size (about 30 minutes).

Bake in a 350 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped and top is golden brown. Transfer to a wire rack and let cool.

For the Icing

In a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID® Reduced Fat 2% Lactose-Free Milk to make of drizzling consistency.

Drizzle over bread. Top with sliced almonds.