Here’s a vintage recipe card from Family Circle that was published in 1965. Recipe is typed below along with scanned copies (of both sides).

ALMOND SUGAR TWIST
BREADS — Yeast

Popular in Denmark, this sweet bread has an almond filling, a nut-sugar topping

Bake at 375° for 30 minutes…makes 1 large round loaf

1/4 cup milk
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
1/2 teaspoon salt
1 envelope active dry yeast
OR: 1 cake compressed yeast
1/4 cup very warm water
2 eggs
3 cups sifted regular flour
1/2 cup almond paste
3 tablespoons cold water
1/4 cup sliced almonds

1. Scald milk in a small saucepan; stir in 1/4 cup of the butter or margarine, 1/4 cup of the sugar, and salt; cool to lukewarm.
2. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves, then stir in cooled milk mixture.
3. Beat eggs in a small bowl; save 1 tablespoonful for Step 7; beat remaining into yeast mixture. Stir in 2 cups of the flour until smooth; beat vigorously 100 strokes, then beat in remaining flour.
4. Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 1 1/4 hours, or until double in bulk.
5. Mix almond paste with remaining 1/4 cup butter or margarine, 3 tablespoons of remaining sugar, and 2 tablespoons of the cold water.
6. Punch dough down; knead until smooth and elastic on a lightly floured pastry cloth or board. Roll out to a rectangle, 20×10; spread with almond filling almost to edges. Starting at one long side, roll up, jelly-roll fashion. Place one end in the center of a greased large cooky sheet, then coil roll loosely round and round to make a “snail;” tuck end under. Cover; let rise again 30 minutes, or until double in bulk.
7. Stir remaining 1 tablespoon water into saved beaten egg; brush over “snail;” sprinkle with sliced almonds and remaining 1 tablespoon sugar.
8. Bake in moderate oven (375°) 30 minutes, or until golden and loaf gives a hollow sound when tapped. Remove from cooky sheet; cool on a wire rack. Serve warm or cold.