| 1 | Make on dough cycle and remove to greased bowl. |
| 2 | Rest in refrigerater 30 min. knead breifly on floured board and roll into 15x10 in. rectangle. |
| 3 | Spread filling leaving ?inch border on all sides. |
| 4 | Starting long side, roll into jellyroll and tuck and seal ends. |
| 5 | Seal long seam and place on greased baking sheet, shaping into horseshoe. |
| 6 | Cut slits with scissors through top of dough at 2 inch intervals. |
| 7 | Cover and let rise in warm place till double in bulk, about 45 minutes. |
| 8 | Brush top with beaten egg or egg sub. |
| 9 | And bke in preheated oven 375 °F for 15 to 20 min. till>>>>>>golden. |
| 10 | Cool slightly and drizzle with powdered sugar glaze. |
| 11 | Almond filling: combine in small bowl and mix to spreading consistency. |
| 12 | You may add more extract and sugar to taste. |
| 13 | Also you may use 1 t. milk or more to thin depending on type of cream cheese. |
| 14 | For a really festive one add candied cherries in slits and sprinkle with sliced almonds before baking. -- |
