This tasty variation on a Jewish favorite combines hazelnuts and coconut sugar instead of the traditional walnuts or raisins. My enthusiastic Kitchen Elf made these (almost) completely by himself! For the dough: 1 C butter, at room temperature 8 oz. cream cheese, at room temperature 2 C white whole wheat flour For the filling: 1 1/2 C hazelnuts 3/4 C organic coconut sugar ground cinnamon ground cardamom ground nutmeg splash of pure vanilla extract 4 T butter, melted and cooled For the topping: 1/4 C organic granulated sugar ground cinnamon 1 egg white, beaten To make the dough combine the butter and cream cheese in a large mixing bowl. Using an electric mixer, beat until smooth. Add the flour and, with a spatula, mix until a dough forms. Turn the dough out onto a floured work surface. Using floured hands, cut into 4 equal pieces. Flatten each piece into a disk and wrap separately in waxed paper. Refrigerate until firm, at least 2...