'1 cup of wheat flour'
'1/4 cup of sugar'
'1/4 teaspoon of active dry yeast'
'1/4 teaspoon of ground cinnamon'
'1/4 cup of unsalted butter or margarine, softened'
'6 tablespoons of unsalted butter or margarine, melted'
'1 large egg, lightly beaten'
'1/4 cup of almonds, sliced'
'2 tablespoons of gelato, 6 different flavors'
'1 cup of wheat flour'
'1/4 cup of sugar'
'1/4 teaspoon of active dry yeast'
'1/4 teaspoon of ground cinnamon'
'1/4 cup of unsalted butter or margarine, softened'
'6 tablespoons of unsalted butter or margarine, melted'
'1 large egg, lightly beaten'
'1/4 cup of almonds, sliced'
'2 tablespoons of gelato, 6 different flavors'
'Sift together the flour, sugar, yeast, and cinnamon
Add the softened butter or margarine and mix until a dough forms.'
'Add the large egg and sliced almonds to the dough
Mix until well combined.'
'Knead the dough with your hands until it becomes smooth and pliable, adding enough water as needed.'
'Reserve 1/2 cup of the dough.'
'Shape the remaining dough into three circles of 18 cm in diameter and place them on aluminum foil-lined baking sheets.'
'Bake the cakes in a moderate oven (170°C) for 12-15 minutes, or until golden brown.'
'Roll out the reserved dough to a thickness of about 1/4 inch
Form into a ball and place it on top of one of the cake circles.'
'Divide the remaining dough into six equal pieces
Roll each piece into a 10 cm long log
Place them around the cake, like rays of a sun, with the ends touching each other.'
'Place 2 tablespoons of gelato in each section, alternating between colors and flavors
Bake for an additional 12-15 minutes, or until the gelato is set.'
