Submitted by Berit Collings
Stir margarine, sugar and syrup well together but do NOT make it creamy. Add all nuts and flour, start with half, than add more until it can be rolled into 1 inch in diameter rolls. If they split in the middle just press the dough together evenly. Leave in fridge over night or until well cooled. Slice and bake in 350 degrees oven until light brown. The original recipe suggest 6 dl of flour. I have never been able to use that much so I always adjust it to temperature outside and what type of flour I use. The hard unbleached is the best.