Preheat your oven to 350°F (175°C).

Cream together the shortening and sugar using an electric mixer on medium speed for about 5-7 minutes.

Add the eggs and egg yolks one at a time, mixing well after each.

Gently fold in the ricotta cheese and almond extract until smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry mixture to the creamed mixture, alternating with the milk.

Divide the dough into three equal portions and roll each into an 18-inch long rope. Braid these ropes together.

Place the braided dough on a baking sheet and bake for 45-55 minutes or until golden brown.

Once baked, let it cool on a wire rack. Prepare the glaze and drizzle it over the bread.