Badambura

For badambura, rich dough is rolled thin and folded into many layers around a filling of ground almonds, sugar and cardamom. Brushed with egg yolk, it bakes to a golden brown and is often dusted with powdered sugar.

The name comes from badam, "almond" — the heart of the filling. Unlike shakarbura, its pastry is layered and crisp.

Together with shakarbura, pakhlava and shorgogal it is one of the favourite sweets of the Nowruz table, though it is baked all year round to go with tea.