4 c. flour
1 tbsp. sugar
1 tsp. salt
1 c. butter or lard
3 egg yolks (save whites)
1 sm. square yeast or 1 pkg. dry yeast
1 c. milk
1 c. chopped pecans
1 tsp. almond extract

Take flour, sugar, salt, butter or lard. Mix as for a dough. Set aside. Take milk and add yeast mix to dissolve. Then add to first mixture, add egg yolks. Put dough in a greased bowl. Cover and refrigerate overnight.

In morning, beat egg whites stiff. Add sugar, nuts, and almond extract. Divide the dough into 4 parts. Roll out not real thin. Spread egg white mixture on each. Sprinkle with cinnamon on top. Roll in a crescent shape. Put on greased cookie sheet, 2 on each sheet. Bake at 350 degrees for 1/2 hour or until golden brown. Ice with powdered sugar icing. Makes 4 medium size or 2 large.