H'mm...It tastes a lot like Baklava, I could call it Quick Piecrust Baklava...
But I like the name Harmony Almond Ring too--or in this case, Harmony Almond Log...
Anyways, here's the recipie!
I decided making it into a ring is too hard, 'cause it tears and it's messy. So this just tells you how to make a long Log or Bar sort of thing.
if you have a Better Homes & Gardens cookbook, make the recipe for Plain Pastry (piecrust) for the 10-inch double crust.
Otherwise, follow this;
sift together 2 cups of flour & 1 teaspoon salt-cut in 2/3 cup shortning until fine & crumbly. add 5-7 tablespoons of water, mix a little (do NOT knead!) and squeeze together into a ball.
After that, separate pie-dough into 4 equal balls or 2 balls (will explain later) and set aside. Find a clean counter (a trial in my house!) and wipe it down, then spread a few sheets of Glad wrap or wax paper on the damp counter. -Using the wrap prevents tearing the thin pastry, and dampening the counter keeps it from sliding around when you use your rolling pin!
Press it down to make an even layer. Roll out the first ball of dough as thin as you like, I did it about 1/8 of an inch, and form into a rectangle. Dust the dough with four often so your rolling pin doesn't stick and tear the pastry. Once it's thin enough, use the Glad wrap to lift and transfer onto an ungreased baking sheet.
Mix together 1/2 tsp cinnamon, dash cloves, dash allspice, 1& 1/3 cups sugar, and about 1/2 cup water. bring to a simmer.
Mix in a small bowl--1/4 cup finely chopped walnuts, 1/4 cup slivered almonds.
(or substitute other nuts as you like)
While syrup is heating, melt 1/4 cup butter or margarine, and use a basting brush to coat the top of the dough, leaving the edges clean. Then spread with syrup. Next sprinkle with nuts.
Roll out the next ball of dough, place on top of the first, and press the edjes together to seal; then butter, syrup and srinkle as before. repeat until pastry is used up--on the top layer, just butter, nothing more.
If using the 2 ball method--with the first rectangle, only spread nuts, syrup & butter on half; then fold over. Repeat with the second half, then place one on top of the other.
Bake at 350 for about 30 minutes, or until pastry is golden and flaky. Cut or break into smaller peices to serve. This does not cut well--so don't feel bad if it falls apart!!
sprinkle a light dusting of cinnamon for a more decorated look.
happy baking!