Cinnamon and Nut Rollada

In a mixer bowl with a dough hook, mix flour, ground almonds, baking powder, and powdered sugar.

Add salt and the butter cubes, and then mix until crumbly.

Add half the vanilla extract and milk and mix. If needed, slowly add more milk until a dough ball is obtained. Do not add all the milk at once, otherwise the dough will get sticky! 

Remove the dough from the mixer, wrap tightly in plastic wrap, and transfer to the refrigerator for ½-1 hour. 

Preheat oven to 180°C/350°F degrees. Line the baking sheet with baking paper. 

Divide the dough into two equal parts and roll each portion into a rectangle onto a well-floured surface. For both portions of dough, do the following steps: 

Use a plate or a spoon to spread half of the date spread onto one portion of the dough. 

Sprinkle half of the chopped walnuts and half of the cinnamon over the date spread. 

Roll up the dough and place on the baking sheet. 

With a sharp knife, make cuts about 1 cm (½ inch) deep into the dough to mark serving sizes. Cutting now will make it easier to cut the rolls after baking. 

Bake the rolls for 25 minutes or until golden, being careful not to brown too much. They should come out of the oven while still soft, and then hardened as they cool off. 

Cool slightly, sprinkle with powdered sugar, and cut the rolls into serving portions.