Combine 2 cups flour, sugar, undissolved yeast and salt in a mixing bowl. Heat milk, water and shortening until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 9-inch rectangle; spread with softened butter. Combine sugars, cinnamon, almond extract and pecans; sprinkle evenly over dough. Cut into 1-inch strips; reserve 2 strips. From remaining strips, take 2 at time and twist together. Arrange twists in heavily greased 12-inch heart pan. Place reserved strips around edge of pan on top of twists. Join ends together; pinch to seal. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375°F for 20 to 25 minutes or until done. Let cool in pan on wire rack for 10 minutes. Remove from pan; complete cooling on wire rack. Combine Almond Glaze ingredients; drizzle over bread.
Recipe Note: Instead of a 12-inch heart pan, use two 9-inch heart pans. Or form two long strips into a heart and place on well greased baking sheet.
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