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ALMOND STREUSEL ROLLS

2 pkgs active dry yeast
3/4 cup warm water (110-115 degrees)
3/4 cup warm milk (110-115 degrees)
1/4 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 teaspoon salt
5 1/4 to 5 1/2 cups all-purpose flour
FILLING:
1/2 cup almond paste (recipe follows)
1/4 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 teaspoon almond extract
TOPPING:
3 tbsp. sugar
1 tbsp. all-purpose flour
1 tbsp. butter or margarine
ICING:
1 1/2 cups powdered sugar
1 to 2 tbsp. milk
1/4 tsp almond extract

In a mixing bowl, dissolve yeast in water, let stand 5 minutes.

Add milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour, beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; roll out to a 15x10 inch rectangle.

In a mixing bowl, beat filling ingredients until smooth. Spread over dough. Roll up jelly-roll style starting with a short side; seam seams. Cut into 12 slices. Place in a greased 13x9x2 inch baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.

Combine topping ingredients; sprinkle over rolls.

Bake at 350 for 35-40 minutes or until golden brown. Cool on a wire rack.

Combine icing ingredients and drizzle over rolls. Yields: 1 dozen.

Almond streusel rolls call for almond paste. If you can't find it here is a recipe to make it:

ALMOND PASTE:
1 1/2 cups whole blanched almonds
1 1/2 cups sifted powdered sugar
1 egg white
1 tsp. almond extract
1/4 tsp. salt

In a food processor, grind half of the almonds until very fine. Remove and repeat with the remaining almonds. Total ground nuts will yield 1 3/4 cups. Put all of the nuts and powdered sugar, egg white, almond extract and salt in the food processor. Cover and process until a paste forms. Gather together and refrigerate.