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On a lightly floured surface, roll dough into a 15x9-in. rectangle. Transfer to a lightly greased . In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°. Brush with milk. Bake 20-30 minutes or until golden brown. Cool on a wire rack. For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over coffee cake. Sprinkle with almonds.
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking