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1. Preheat the oven to 400°. Prepare the yeast kulich dough. After the dough has risen to double its volume and you have punched it down with your fist, place it on a large, lightly floured surface-the largest you have.
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2. With lightly floured hands shape the dough into a long rope, making the center twice as thick as the ends. The tips of the rope should be about ½ inch thick, and the rope should be at least 60 inches long. To use less working surface, form the rope into a semicircle as you shape it.
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3. With a pastry brush, coat a large cookie sheet with 1 tablespoon of butter. Carefully transfer the rope of dough to the long side of the cookie sheet.
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4. Draw the ends of the rope down, then cross them over each other and twist the ends 3 or 4 times. Tuck the tips of this braid under the thick middle of the rope.
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5. Place the dough in a warm, draft-free place (such as an unlighted oven) for 20 minutes, or until it has risen and almost doubled in volume. Sprinkle the top evenly with the ground almonds and bake in the center of the oven for 15 minutes.
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6. Lower the heat to 350°, and bake an additional 45 minutes, or until the top of the pretzel is a deep rich brown. Sprinkle with confectioners sugar and slide the pretzel onto a wire cake rack to cool.
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