Ingredients

Dough:
2 packages active dry yeast
1/2 cup warm water
4 1/2 cups all-purpose flour
1/2 cup (1 stick) cold butter
3/4 cup sugar
1/2 teaspoon salt
2 large eggs, beaten
2 large egg yolks, beaten
1/2 cup sour cream
1 teaspoon vanilla extract

Filling:
2 (12-ounce) cans almond filling
1/2 cup ground almonds

Icing:
1 cup confectioners' sugar

Instructions

1.For dough, soften yeast in warm water in a small bowl, stir well and set aside.

2.Meanwhile, in a large bowl, mix flour, butter, sugar and salt with a pastry blender or two knives, as for pie, until mixture has a fine crumb. (This step can also be done in a food processor by pulsing.)

3.Combine eggs and egg yolks and stir into yeast mixture. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well.

4.Turn dough out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Divide dough in half and cover with plastic wrap.

5.Working with one half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds.

6.Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for other half of dough on a separate sheet.

7.Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees.

8.Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack.

9.For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with sliced almonds.

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