Badambura | Azerbaijani Layered Almond Holiday Pastries

Dissolve the yeast and sugar in the lukewarm milk. Add the flour, salt, eggs, and softened butter, then knead for 10 minutes. The dough should be soft and slightly tacky; if it feels stiff, add 20 ml milk.

Soak the almonds in boiling water for 2 minutes, then remove their skins and toast them in a dry pan until lightly colored. Let them cool completely, then pulse them in a food processor until as fine as semolina. Mix with the powdered sugar and ground cardamom. Do not grind the almonds while warm; they will release their oil and turn into a paste.

Divide the risen dough into four pieces. Roll each out on the counter to 2 mm thick, brush generously with melted butter, and roll it up tightly. The butter separates the layers; without it, the roll will bake as a single piece of dough.

Cut each roll into 5 cm pieces. Place them cut-side up on the counter, press with your palm, and roll into 10 cm rounds. When flattened and rolled out, the layers form circles. Put one 5 ml measure of filling in the center, fold into a crescent, and pinch the edges closed.

Preheat the oven to 180°C / 355°F. Arrange the pastries cut-side up on a parchment-lined baking sheet, leaving a finger-width of space between them. Bake until lightly golden, before the tops darken; badambura should stay nearly white, as browned pastries will be dry.

Let the pastries cool on the baking sheet for 10 minutes, then transfer them to a rack. Once completely cool, sift powdered sugar over the top; sugar added while they are warm will melt and run like syrup. They stay fresh for one week in a sealed container.