1. In a small mixing bowl soften yeast in warm 105° to 115°F water; set aside for 'proofing', about 10 to 15 minutes.

2. In a large mixing bowl, stir together flour, whole wheat flour, brown sugar, salt, and ground nutmeg.

3. Cut in 1/2 cup cold butter until mixture resembles fine crumbs.

4. Stir in the 'proofed' yeast, eggs, milk and almond extract until combined.

5. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.

6. For the filling: Stir together ground almonds, the remaining brown sugar, sugar, and 1/2 teaspoon allspice; set aside.

7. Melt the remaining butter.

8. Turn dough out onto a lightly floured surface; divide into 3 portions.

9. Shape each into a ball. Cover and let rest for 10 minutes.

10. Gently roll out each piece of dough to a 10 inch circle.

11. Place one circle on a 12 inch pizza pan or a large baking sheet lined with greased foil.

12. Brush with half of the melted butter.

13. Sprinkle with half of the filling.

14. Cover with another circle of dough.

15. Brush with remaining butter; sprinkle with remaining filling and top with the last dough circle.

16. With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1 inch of the center.

17. Carefully lift each wedge and turn over twice to create a twist in each piece.

18. Cover with plastic wrap and chill for at least 2 hours before baking. This can be chilled for up to 24 hours before baking.

19. Let stand at room temperature for 20 minutes before baking.

20. Bake in a preheated 350°F oven for 30 to 35 minutes or until bread sounds hollow when tapped.

21. Cool slightly on a rack, but be sure to serve it while it's still warm.