2 1/2 cup flour
1 package active dry yeast
1 cup unsalted butter, room temperature
2 egg yolks, beaten
3/4 cup sour cream
2 cups coarsely chopped toasted almonds
1/2 to 3/4 cup firmly packed dark brown sugar
2 egg whites
Cookie: Sift flour and yeast into a medium bowl. Cut in the butter until the mixture resembles coarse meal. I usually do this with a large serving fork. Mix beaten egg yolks and sour cream in a small bowl. Add to flour mixture and mix well. Form dough into three balls. Work the dough as little as possible for a more tender and flaky result. Put in a plastic bag and chill for at least 2 hours.
FILLING: Combine almonds and sugar in a small bowl. Beat egg whites with salt in a mixer until stiff. Fold into nut mixture.
ASSEMBLY: Preheat oven to 375 F. Roll each ball on a generously floured surface to about 1/8″ thick. Cut into circles. I use a cake pan as a pattern/form/cutter. Cut circle into eight wedges. Spread wedges with filling. Starting at wide end, roll as for croissants, tucking point of wedge underneath so rolls won’t unroll during baking. I can usually make one more ball from the cuttings of the first three. Since the dough has been worked more, I notice this final batch is a little less flaky and puffy.
Place on a baking sheet covered with parchment paper. Bake 30 minutes or till golden and puffed.
I have also tried this recipe using strawberry and raspberry jam. It leaked a little as it baked, but was still yummy.
Before serving, I dust the cookies with powdered sugar.