How to make
Beat the butter with a mixer for 30 seconds. Add the sugar, baking powder, baking soda and salt, then beat well. Add the eggs, vanilla and almond extract.
Mix in the flour, as you need for the mixture, add the rest with a wooden spoon. Add the dill and anise, blueberries, peanuts and apricots. Put the dough on a lightly floured wooden board. Cover and leave in the refrigerator for several hours.
Divide the dough into three. Shape each third into a roll with a length of about 6″ (15 cm) and a thickness of about 1 1/2″ (4 cm). Arrange the rolls about 3 1/2″ (9 cm) from each other on a greased oven dish.
Flatten them until they are about 3/4″ (2 cm) thick. Brush them with 1 beaten egg, to which you have added 1 tablespoon of water. Bake for 25-30 minutes at 390°F (200 °C) and roast until lightly browned. Let them cool in the oven dish for about 1 hour.
Place them on a cutting board and cut diagonally into slices, about 1 1/4″ (3 cm) thick. Reduce the heat to 300°F (150 °C). Arrange the slices in the oven dish and bake for 5 minutes.
Flip them to the other side and bake for another 5 minutes.
