2 c. sifted flour
1/3 c. butter
1/3 c. butter
1 egg yolk
3/4 c. sour cream

FILLING:

1/2 c. sugar
1/2 c. almonds (sliced or slivered)
3/4 tsp. cinnamon

FROSTING:

1 c. powdered sugar
2 tbsp. hot water
1/4 tsp. almond extract

Measure flour and salt into bowl. Cut in butter and butter. Stir in egg yolk and sour cream; mix well. Shape dough into ball; wrap in waxed paper. Chill overnight.

Divide dough in 3 parts on lightly floured board, roll each into 12 inch circle. Thin cut into 12 preshaped wedges.

Mix sugar, nuts and cinnamon. Sprinkle each wedge. Start at wide end and roll up. Place on greased baking sheet, tuck pointed edge underneath. Bake at 375 degrees for 20-25 minutes. Remove from oven and immediately frost (dribble) while hot.