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.

   PREPARE THE DOUGH: 1. In a small bowl, combine warm milk, sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy. 2. In a large mixing bowl, combine the 2 cup flour and salt. Make a well in the center and pour in the yeast mixture. 3. Let rest around 10 minutes. 4. Melt a butter in a sauce pan. Add butter to the dough. Mix everything together to form a dough. Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. 5. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours or until it doubles in size. CABBAGE FILLING: 6. In a large skillet, heat the vegetable oil over medium heat. Add the chopped cabbage and sauté about 2-3 minutes. 7. Add the salt. Sauté for another 5-7 minutes, or until the cabbage is tender and slightly caramelized. 8. Remove the filling from the heat and let it cool. ASSEMBLE THE PIROZHKI: 9. Line a baking sheet with parchment paper. 10. Punch down the risen dough and divide it into small portions (about the size of a golf ball). 11. Roll each dough portion into a small circle, about 4-5 inches in diameter. 12. Place a spoonful of the cabbage filling in the center of each dough circle. 13. Fold the dough over the filling to create an oval shape and pinch the edges to seal the pirozhki. 14. Place the assembled pirozhki on the prepared baking sheet. Cover the baking sheet with ready pirozhki with a kitchen towel and let to rest about 30-40 min. BAKE: 15. Preheat your oven (gas) to 395°F. 16. Brush the tops of the pirozhki with a beaten 1 egg + 1/4 cold milk for a golden finish (optional). 17. Bake in the preheated oven for 20-23 minutes or until the pirozhki are golden brown. 18. Remove from the oven and let them cool slightly before serving.