Instructions

Melt the butter and let it cool a bit. Mix all the ingredients for the dough and knead it till you have a smooth dough. You might have to add a tiny bit of milk if it is too crumbly.This is a cold yeast dough, which doesn’t need to rest.

For the filling grind the nuts in a food processor, I like it if they are still quite chunky. Whip the egg whites o stiff peaks while slowly incorporating the sugar.

Heat the oven to 180 degrees (350 fahrenheit)

Take 1/3 of the dough and roll it into a rectangle on a piece of cloth (this helps later with rolling). It shouldn’t be thicker than 2 - 3 mm. Distribute a third of the egg white evenly on the dough, but leave a bit of free space at the upper edge, so it doesn’t come out while rolling the dough. Sprinkle a third of the nuts and cinnamon over the egg white and roll the dough into a relatively tight roll. Cut the roll with a sharp knife into triangles.

Place the triangles on a baking sheet covered with baking paper. Bake for ca. 15 minutes till slightly brown. Take out and let cool.

Dust with powdered sugar before serving.