2 C sugar
6 T flour
1/2 t salt
2 T almond extract
4 egg yolks (save the whites)
1 C chopped walnuts
4-6 T milk - add until mixture looks like a thick pudding
In a separate bowl cut together:
1 C butter
2 2/3 C flour
1 t salt
9 T cold milk
Divide into three equal parts. Roll one out into about a 14 by 9 inch sheet. Spread 1/3 of the filling onto the dough, leaving 1/2 inch margins. Fold the short ends in just 1/2 inch (you don't want filling oozing out the ends. Then fold the long sides in to about one inch per fold. That is, fold the top one inch and the bottom one inch. There is still probably some exposed filling, so fold the top and the bottom again until they meet. Set into a greased & floured glass 9 x 13 baking dish. Repeat with the other dough portions.
Brush the tops with egg whites and sprinkle with white sugar. Bake at 350 for about 30 minutes until everything is golden. Let cool for no more than 5 minutes and then loosen the edges of each roll. Take out of pan and let cool again for no more than 5 minutes. Cut at a slant into 1 inch strips. Eat the stubby little ends yourself.
recipe shared with my by former classmate M. Symes.