1. In large bowl, combine sugar, salt, cardamom, yeast, and 1 cup flour. In 1-quart saucepan over low heat, heat milk and 1/2 cup butter or margarine (1 stick) until very warm(120° to 130°F.). Butter or margarine does not need to melt.
2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 1 1/2 cups flour to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With wooden spoon, stir in 1 1/2 cups flour to make a soft dough.
3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover; let rise in warm place (80° to 85°F.) until doubled, about 1 hour.
4. Punch down dough. Turn dough onto lightly floured surface; cover and let dough rest 15 minutes. Grease large cookie sheet. In 1-quart saucepan over medium heat, melt 2 tablespoons butter or margarine (1/4 stick).
5. On lightly floured surface with floured rolling pin, roll dough into an 18-inch square. With pastry brush, brush dough with melted butter or margarine; sprinkle with brown sugar, almonds, and cinnamon. Roll dough up jelly-roll fashion; place on cookie sheet. Shape roll into ring; press ends together to seal and tuck them under. With kitchen shears, cut ring up to but not through inside edge at 1-inch intervals. Starting at top of ring and moving cookie sheet clockwise, gently pull and twist each cut piece, arranging in slightly overlapping pattern. Cover with towel and let rise in warm place until doubled, about 45 minutes.
6. Preheat oven to 375°F. Bake ring 25 minutes or until golden and bread tests done. Remove ring from cookie sheet; cool on wire rack. Frost with Confectioners' Glaze