1/2 c. butter
1/2 c. shortening
1/3 c. sugar
1 tsp. salt
1 c. boiling water
2 pkgs. dry yeast (2 tbsp.)
2 eggs
1 c. cold water
6-7 c. flour

FILLING:

8 oz. almonds (1 2/3 c.)
1/2 c. butter
1 c. sugar
1 tbsp. almond extract

GLAZE:

1 egg yolk
2 tsp. water

Dissolve butter, shortening, sugar and salt in boiling water. Blend on lowest speed of electric mixer. Add cold water and eggs; mix well. Add yeast; blend and let sit until yeast is dissolved. Add 3 cups flour; blend on low speed. Beat on medium speed 2 minutes.

Stir in enough additional flour to make a stiff dough. Cover with plastic wrap and let rise at room temperature or for 4-24 hours in refrigerator.

While dough rises, prepare filling. Place almonds in food processor; grind until fine. Add butter, sugar, and almond extract; process until well mixed.

When dough has doubled, scrape onto well-floured board and divide into three. Roll each piece into a rectangle, about 10x18 inches. Spread 1/3 of filling evenly over dough. Roll dough up, jelly roll fashion.

Shape into ring; place in well-greased 9-inch round pan. Repeat this process for other two coffee cakes. With a knife, make cuts at 1 1/2-inch intervals from 1/3 from center to outside of ring. Lift and turn these sections to reveal filling. Cover with plastic wrap and let rise until doubled.

Beat egg yolk with water for glaze; brush on rings. Bake at 350 degrees for 30 minutes. Remove from pans and cool on wire rack. Makes 3 coffee cakes.