1. Add the butter and sugar to a large bowl and mix for 2-3 minutes until very light and fluffy. Add the eggs, one at a time, and mix well after each addition. Mix both flours with baking powder, and salt. Add to the large bowl and mix/knead until you got a nice and smooth dough. Wrap the dough into plastic wrap (it is best to divide it into two batches), flatten it a bit, and place in the fridge for at least 2 hours (up to two days).

2. While the dough is chilling, prepare the filling. Chop the nuts and add them to a small saucepan. Roast the nuts over medium-high heat until slightly browned and fragrant – this can take a few minutes, stir constantly. When the nuts are looking nicely roasted, add the honey, butter, salt, water, and vanilla extract. Mix everything and let cook down while stirring often. You want the liquid in the mix to be almost gone. When the mixture looks thick and glossy, remove from the heat and let cool down completely. If the nut filling feels too thick after cooling down, add a bit of water and mix in – you want a filling that spreads easily. The filling can be done in advance and stored in the fridge.

3. Take a dough package out of the fridge and let it warm up for a moment – you can also knead the dough shortly to warm it up. Then roll the dough out on a floured surface to a thickness of about 0.2 inches (0,5 cm). Use a cookie cutter (⌀ 8 cm) and cut out as many circles as possible. Collect leftover dough and roll it out again to get more dough circles. Add about 1 teaspoon of the nut filling onto each dough circle, then fold the edges on three sides over the filling to create a triangle with an opening in the center where you can see the filling. Make sure to pinch the tips together, so the dough is not unfolding when baking in the oven. Place the little packages on a baking sheet or board and place them in the fridge for about 20 minutes. While the first batch is cooling you can already prepare more.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment. Place some packages on the baking sheet with a bit of space in between (they will most likely spread a bit). Brush the sides and top with some egg wash – try not to get anything on top of the filling. Bake the cookies for 18-20 minutes until slightly browned. Take out of the oven and let cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining packages. Store the cooled cookies in a cookie box at room temperature.