Thanks Alan.

Sorry for the delay in responding, I spent the morning responding to a writer who doesn't want to follow our guidlines. GRRRR.

Anyhow - When I said sticky I meant almost runny - not really kneadable. I did my best. They turned out tasty but really not nice and light and puffy as yours were.

I will re make with some changes. In my experience - yeast works optimally when it gets a little bit of a start with some "food". So I will take the melted butter and add a few grains of raw sugar and the yeast and let it bubble madly - THEN add to the mix as you directed.

Also, I will double the amount of yeast as per my Fleishmans baking book - it cuts the rise time in half when you do that.

If the mix seems a bit more liquid than I think I can work with, I will add in a touch more nut flour, until it feels right, then allow to rise.

We'll see how that works.