1/2 tsp. salt
1/2 tsp. ground cardamom
1 pkg. active dry yeast, about 4 1/2 c. all-purpose flour
1 c. milk or butter
2 eggs
1/2 c. brown sugar, packed
1/2 c. roasted slivered almonds, finely chopped
1/2 tsp. ground cinnamon
Confectioners Glaze

About four hours before serving: In a large bowl, combine sugar, salt, cardamom, yeast and 1 cup flour. In 1 quart saucepan over low heat, heat milk and 1/2 cup butter until very warm (120 to 130 degrees). With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 1 1/2 cups flour; continue beating 2 minutes and stir in enough additional flour (about 1 1/2 cups) to make a soft dough.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding more flour while kneading. Shape dough into a ball and place in a greased large bowl, turning dough until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; cover with towel for 15 minutes and let dough rest for easier shaping.

Grease large cookie sheet. In a 1-quart saucepan over medium heat, melt 2 tablespoons butter. With lightly floured rolling pin, roll dough into an 18-inch square. With pastry brush, brush dough with melted butter; sprinkle with brown sugar, almonds and cinnamon. Roll dough up, jelly-roll fashion; place on cookie sheet. Shape roll into a ring; press ends together to seal and tuck under. With kitchen shears, cut ring, 2/3rds through. Bake at 375 degrees for approximately 40 minutes. When it turns golden brown remove from oven.

When completely cool, drizzle with a confectioners glaze frosting and sprinkle with additional almonds for decoration.