4 c. unsifted all-purpose flour
2 c. reg. butter
4 eggs, slightly beaten
1 c. diary sour cream
1 1/4 lbs. walnuts, ground
1 c. granulated sugar
1/2 c. milk
1 tbsp. almond extract
1 egg, beaten
Confectioners' sugar

Preheat oven to 400 degrees. Grease cookie sheets.

Make dough: Place flour in large bowl. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add egg yolks and sour cream, stir until combined. Turn out on lightly floured surface and knead until dough is smooth and can be shaped into a ball. If too sticky, knead in more flour. (Dough can be refrigerated until ready to use.)

Make filling: In medium bowl, combine nuts, granulated sugar, milk and almond extract; blend well.

To shape Kifli: On lightly floured surface, roll out a quarter of the dough at a time, to measure 16x12 inches, 1/8 inch thick. With pastry wheel cut into 2 inch squares.

Place a generous 1/2 tsp. of filling in the center of each square, then bring 2 opposite corners overlapping, over the filling; pinch edges together to seal. Place on cookie sheets. Brush lightly with beaten egg. Bake 10-12 minutes or until golden. Remove and roll in confectioners' sugar. Let cool on wire rack. Makes 16 dozen.