The butter should be soft. 1. Combine warm milk and yeast. Cover and place in a warm spot for 10–15 minutes to activate the yeast. 2. Sift the flour into a large bowl, add the salt, and mix. 3. Add the milk‑yeast mixture and 1 egg, then knead into an elastic dough. 4. Add the 70 g of softened butter in small pieces. Knead until all the butter is absorbed and the dough becomes smooth, elastic, and not sticky. 5. Lightly oil a bowl. Shape the dough into a ball, place it into the greased bowl, and cover with plastic wrap. 6. Let rise in a warm place for 1 hour, until doubled in size. 7. Divide the dough into 6 equal pieces and roll each into a ball. The dough is very elastic and usually doesn’t require flouring the surface. If it sticks, lightly oil your work surface. 8. Place the dough balls onto a baking sheet lined with parchment. 9. Cover with a towel and let rise in a warm place for 20–30 minutes. 10. Preheat the oven to 370°F (about 187.8°C.). 11. Beat 1 egg with 1 tablespoon of water and brush the tops of the buns. 12. Bake for 15 minutes, until golden. 13. Brush the hot buns with softened butter (this keeps them soft longer). 14. Cover with a towel and let cool for 15–20 minutes. SANDWICH IDEAS: - Chicken Salad Sandwich: shredded chicken, mayo, celery, herbs, and a squeeze of lemon. - Egg Salad with Herbs: creamy eggs, dill, chives, and a touch of mustard. - Turkey, Avocado & Cucumber: thin turkey slices, mashed avocado, crisp cucumbers, and greens. - Caprese Sandwich: fresh mozzarella, tomatoes, basil, and balsamic glaze. - Hummus & Veggie: hummus, roasted peppers, cucumbers, spinach. - Mini Sliders: beef or turkey patties with cheese and caramelized onions. - Pulled Chicken or Pulled Pork: slow‑cooked meat with a tangy sauce. - Grilled Mushroom & Swiss: sautéed mushrooms, Swiss cheese, and garlic butter. - Egg, Cheese & Bacon: soft scrambled eggs or a fried egg with crispy bacon. - Avocado & Poached Egg: creamy avocado, soft egg, and chili flakes. - Sausage, Egg & Cheddar. - Smoked Salmon & Cream Cheese: dill, capers, and thin red onion. - Chicken Pesto Sandwich: grilled chicken, pesto, mozzarella, and tomatoes. - Roast Beef & Horseradish: thin beef slices, arugula, and creamy horseradish sauce.

   Note: The butter must be at room temperature! 1. Heat a skillet and toast the almond flour until golden. Transfer to a bowl and let it cool completely. 2. In a large bowl: sift the powdered sugar, add the pieces of butter, and mix with a mixer just until the ingredients come together. Do not whip — simply mix until smooth. 3. Add the egg and half of the almond flour. Mix on low speed until combined. 4. Add the remaining almond flour, the flour, and the salt. Quickly knead the dough with the mixer just until everything is incorporated. If the mixer struggles, knead by hand — but work quickly so the dough doesn’t warm up from your hands. Do not knead for too long, or the dough will lose its tenderness and crumbly texture. 5. Flatten the dough into a disk, wrap it in parchment, and refrigerate for 20–30 minutes. 6. Transfer the dough onto a sheet of parchment paper, cover with a second sheet, and roll it out with a rolling pin from the center outward, flipping the dough with the paper and smoothing out any creases (lift the top sheet, smooth it, and place it back). Roll the dough to about 0.5 cm thick. If the dough becomes sticky while rolling, chill it again before continuing. Do not let the dough warm up. 7. Place the dough on a baking sheet directly in the parchment and refrigerate for 1 hour. 8. Separate the dough from the parchment on both sides. Working very quickly so it doesn’t warm up, cut out the cookies: one solid piece, the next with a hole in the center, alternating as you go. Arrange the cookies on a parchment‑lined baking sheet and return them to the refrigerator. 9. Preheat the oven to 365°F (185°C). Bake on the middle rack for 10–12 minutes, until the edges are golden. Cool on a wire rack. 10. Dust the tops of the cookies with holes with powdered sugar. 11. Spoon the jam into a piping bag. Pipe a little jam onto the solid cookie (the bottom), cover with the top cookie, and gently press. Assemble all the cookies this way. SERVING IDEAS: - Serve with black tea, Earl Grey, or a floral herbal blend. - Gift‑Ready Cookie Box: add a small jar of the same jam used in the filling.