Mix one cup of sugar, one cup of eggs (about five), and one cup of sour
cream with enough flour to roll. Toss on board, roll out one-fourth inch
thick, spread with a thin layer of butter, fold the dough over, roll and
spread again; repeat three or four times, using altogether three-fourths
pound of brick butter. Then place dough in a bowl, cover, and let stand
on ice to harden. Then roll as thin as possible, strew with one cup of
chopped almonds, sugar and cinnamon, and cut into seven-inch strips.
Roll each strip separately into a roll, cut into squares and strew top
with chopped almonds, sugar and cinnamon. Bake in a hot oven.