Directions (continued)

• yolks, salt and 2-1/2 cups flour. Beat until smooth. Stir in enough
• remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and refrigerate overnight.
• In a large bowl, beat egg whites and cream of tartar on medium speed
• until soft peaks form. Gradually add 2 tablespoons sugar, beating
• until glossy stiff peaks form. Fold in nuts.
• Turn dough onto a lightly floured surface; divide into fourths. Roll
• each portion into a 12-in. circle; spread a fourth of the filling
• over each circle. Add cinnamon if desired to remaining sugar;
• sprinkle over filling.
• Cut each into 12 wedges. Roll up wedges from the wide end; place
• point side down 3 in. apart on greased baking sheets. Curve ends to
• form a crescent shape.
• Bake at 350° for 17-20 minutes or until golden brown. Remove from
• pans to wire racks to cool.
• For icing, in a large bowl, combine the confectioners' sugar, butter,
• extract if desired and enough milk to achieve drizzling consistency.
• Drizzle over rolls. Yield: 4 dozen.