2 cakes compressed or 2 pkgs. active dry yeast
1/4 c. warm water
3/4 c. lukewarm milk
1/2 c. sugar
1 tsp. salt
1/2 c. shortening
2 eggs
4 1/2 to 5 c. sifted all-purpose flour
1 (12 oz.) can Almond Filling
Confectioners' sugar icing

Dissolve yeast in warm water. Mix together milk, sugar and salt. Add yeast mixture. Stir in shortening and eggs. Add about 1/2 of the flour and beat well. Add enough remaining flour to handle easily. Turn onto floured board and knead until smooth and elastic, about 5 minutes. Place in lightly greased bowl; turn once to grease surface. Cover with damp cloth. Let rise in a warm place (85 degrees) until double in bulk, about 1 1/2 hours.

Punch down and let rise again until almost double, about 30 minutes. Roll into one rectangle 8 x 14 inches or two rectangles 6 x 10 inches each. Place on a greased cookie sheet.

Spread Almond Filling down center of dough, about 2 to 3 inches wide. At each side of filling, make cuts 1 inch apart and 1 1/2 to 2 inches long into dough. Take a strip on each side and cross them at the center of the filling.