I used my basic sweet yeast dough for Norwegian Cinnamon Buns and just added a bit more ground cardamom (go to Sweet section in the Menu to find recipe).
Then I made an almond paste by blitzing roughly 150 g ground almonds, 40g salted butter, 40g sugar, zest from 1 orange and half a teaspoon of vanilla sugar.
Then I rolled the proved dough into a sausage shape roughly 50 cm long and made an equally long shape of the almond paste. Quite a bit of flour is needed on the bench as this dough is very light and sticky! I rolled the dough out to a surface about 25 cm × 50 cm and placed the almond paste at the edge of the longest side.
Then I rolled it up and cut 12 slices before I placed them in muffin cups and proved for 30-40 minutes. Loads of sugar sprinkled on top of each before I baked them at 200 degrees celsius for ca. 15 min.
A Norwegian who cooks and bakes 