Mix all ingredients into a smooth and well developed dough. Mix the filling immediately after.
Dough temperature: approx. 27°C.
Scale: approx. 350 grams and round up.
Dough rest: approx. 15 minutes.
Unroll as flat circular discs. Place half of the dough pieces on plates. put some filling on the dough discs with a piping bag (filling = 2 parts of almond-paste, 1 part of butter and 1 part of custard-cream).
After filling the discs, sprinkle some cinnamon on top. Moisturize the edges and cover the discs with the other discs
Final proof: approx. 40 minutes
Bake: approx. 30 minutes at 220ºC
