| | DOUGH |
| 2 | pk | Active dry yeast |
| 1/2 | c | Warm water (105-115) |
| 1/4 | c | Undiluted evaporated milk; room temp |
| 1 | ts | Freshly ground cardamom (optional) |
| 1/4 | c | Sugar |
| 3 | lg | Egg yolks |
| 1 | c | Whipping cream |
| 3 1/2 | c | All-purpose flour |
| 1 | ts | Salt |
| 3/4 | c | Unsalted butter; chilled, cut into pieces |
| | NUT FILLING |
| 1 | c | Almond paste |
| 1 | c | Finely chopped almonds; pecans, or walnuts |
| 1/2 | c | Confectioner's sugar |
| 1 | lg | Egg white |
| 1 | ts | Almond extract |
| | GLAZE AND TOPPING |
| 1 | lg | Egg white; lightly beaten |
| | Pearl sugar; coarsely crushed sugar cubes, or granulated sugar for sprinkling |
| | Sliced almonds or chopped walnuts or pecans, for sprinkling |
