In a small mixing bowl soften yeast in warm water; set aside for "proofing", about 10 to 15 minutes.

In a large mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar, salt and nutmeg. Cut in 1/2 cup cold butter until mixture resembles fine crumbs.

Stir in the "proofed" yeast, eggs, milk and almond extract until combined. Cover and refrigerate for 1 to 2 hours or until dough is easy to handle.

For the filling:
Stir together ground almonds, the remaining brown sugar, sugar and allspice; set aside.

Melt the remaining butter.

Turn dough out onto a lightly floured surface; divide into 3 portions. Shape each into a ball. Cover and let rest for 10 minutes. Gently roll out each piece of dough to a 10" circle. Place one circle on a 12" pizza pan or a large baking sheet lined with greased foil.

Brush with half of the melted butter. Sprinkle with half of the filling. Cover with another circle of dough. Brush with remaining butter; sprinkle with remaining filling and top with the last dough circle.

With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges, cutting to within 1" of the center. Carefully lift each wedge and turn over twice to create a twist in each piece. Cover with plastic wrap and chill for at least 2 hours before baking. This can be chilled for up to 24 hours before baking.

Let stand at room temperature for 20 minutes before baking.

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

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