Smørdejgssnitter

Combine boiling water, butter, and salt in a large bowl and stir until the butter is fully melted. Let cool to lukewarm (approximately 5 minutes).

Stir the dry yeast and 1 tablespoon sugar into the cooled mixture until the yeast is fully dissolved.

Add the beaten eggs and vanilla to the mixture and stir well to combine.

Gradually add the flour, mixing well after each addition until a soft dough forms.

Knead the dough on a lightly floured surface until smooth and elastic, about 5-8 minutes.

Mix the ground nuts with ½ cup sugar in a small bowl and set aside.

Roll out the dough into a thin rectangle approximately ¼-inch thick on a floured surface.

Spread the cream evenly over the rolled dough, then sprinkle the nut-sugar mixture uniformly across the surface.

Roll the dough up tightly from the long side to form a log, then cut crosswise into ½-inch-wide slices.

Place the slices cut-side up on a greased baking sheet, spacing them about 1 inch apart.

Bake at 400°F (200°C) for 12-15 minutes until the tops are golden brown and cooked through.

Remove from the oven and let cool on the baking sheet for 2-3 minutes before serving warm.