DOUGH:

4 c. unsifted flour
2 c. butter
4 egg yolks, slightly beaten
1 c. sour cream

Place flour in large bowl. With pastry blender, cut in butter until crumbly. Add egg yolks and sour cream and stir until combined. Turn out on lightly floured surface and knead until smooth. Shape into a ball.

FILLING:

1 1/4 lbs. walnuts, ground
1 c. sugar (regular)
1/2 c. milk
1 tbsp. almond extract
1 egg, beaten
Confectioners' sugar

Combine filling ingredients and blend well.

KIFLI: On lightly floured surface, roll out a quarter of the dough at a time, to measure 16" x 12" x 1/8" thick. With pastry wheel, cut into 2" squares. Place a generous 1/2 teaspoon filling in center of each square, then bring together two opposite corners, overlapping over filling. Pinch together to seal. Place on cookie sheets. Brush lightly with egg. Bake for 10 to 12 minutes or until golden. Remove and roll in confectioners' sugar. Cool on wire rack. Makes 16 dozen. Can be halved.