1 pkg. active dry yeast
1 tbsp. sugar
1 c. whipping cream
1 tsp. salt
1/2 c. butter, room temp.
1/2 c. lukewarm milk
3 egg yolks
3 1/2 c. all purpose flour
4 tbsp. sugar

FILLING:

1/2 lb. almond paste
1/4 c. butter, room temp.

TOPPING:

1 egg, beaten, for glaze
1/2 c. chopped almonds

Mix yeast with milk, sugar, egg yolks and whipping cream; set aside for 5 minutes. Measure flour into bowl. Add salt and sugar; cut in butter until mixture resembles coarse crumbs. Add yeast mixture and fold until flour is moistened. Cover, refrigerate 4 hours until well chilled. Beat almond paste with butter until smooth. Cut dough into two parts; dust liberally with flour. Roll out to a 12" square, one part at a time. Spread with half the almond filling. Roll up jelly roll fashion. Slice into 16 pieces. Place each on paper cupcake liner on cookie sheet. Repeat with second half of dough. Brush rolls with beaten egg. Sprinkle with almonds. Cover; let rise in warm place until puffy. Bake at 375 degrees for 15 to 18 minutes. Makes 32 rolls.