Cardamom and Nut Cookies

Here's how:

• 1

  Pour most of the flour, along with the sugar, salt, and cardamom, into the food processor bowl. Add the butter in small pieces and crumble the yeast over the top.

• 2

  Heat the milk to 25 °C. Pour the milk over the ingredients in the bowl and knead vigorously until the dough is shiny and smooth and pulls away from the sides of the bowl, about 10 minutes. Double the time if you’re kneading by hand. 

• 3

  Let the dough rise under a kitchen towel in the bowl until it doubles in size, about 30 minutes. When it has finished rising, it will have a shiny surface.

• 4

  Next, place the dough on a floured work surface and knead it lightly. Divide the dough into two parts. Roll out one piece of dough at a time into a long, flat rectangle. Spread butter over the entire surface of the dough, then sprinkle with sugar and cardamom. Fold the dough together to form a single sheet. Cut each strip into pieces about 2 cm wide. Twist each strip around your finger and place the twisted end down in the molds. Cover with a baking cloth and let rise for about 30 minutes.

• 5

  Preheat the oven to 230 °C. Brush the buns with the beaten egg. Dot the nut mixture on top. Place the baking sheet in the center of the oven. Bake the buns for 5–10 minutes until they are nicely browned. Place the buns on a wire rack and let them cool under a kitchen towel.