410 gr wheat flour 185 gr sour cream 120 gr butter 220 gr almond 180 gr sugar powder 5 gr cardamom 35 gr fine sugar powder 10 gr yeast 3 gr brandy salt...
Knead fancy yeast pastry adding butter, sour cream, fine sugar powder and salt. Stuffing: scald almond, skin and dry slightly. Grate dry almond, mix with sugar powder, pounded cadamom and add brandy. Divide ready pastry into 40 gr helpings. Further make as nut rolls.
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