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Rogaliki

2-2 1/2 c. flour
1 pkg. yeast
1 c. unsalted butter, room temp.
2 egg yolks, beaten
3/4 c. sour cream

2 c. almonds, toasted and coarsely ground
2/4-3/4 c. brown sugar, firmly packed
2 egg whites
pinch of salt

Mix flour and yeast in a medium bowl. Cut in the butter till mixture
resembles coarse meal. Add remaining ingredients and mix well;
dough will be crumbly. Form into a ball, but work dough as little
as possible--the less kneading, the more tender the result. Wrap
in waxed paper and chil at least 2 hr.

Combine almonds and sugar in a small bowl. Beat together eggwhites
and salt till stiff but not dry, and carefully fold into nut mixture.

Preheat oven to 375 F. Divide dough into three balls. Roll each on
a generously floured board to about 1/8" thick. Cut resulting
circles piewise 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. Place on a lightly oiled baking sheet and bake 30-40
min. or till golden and puffed.

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