Put flour and cubed butter in a bowl and crumble.
Add yeast (crumble the fresh yeast) and the rest of the ingredients and knead to a dough. (About 5 minutes.)
Divide dough in two and place in fridge for half an hour.
Whisk egg white, sugar and salt to a merengue.
Take one half of the dough and divide in three equal pieces.
Roll out each piece on a floured surface. (about 30 x 40 cm and as thin as possible)
Spread the beaten egg white thinly on the dough.
Sprinkle nuts, coconut flakes or poppy seed over the beaten egg white.
Roll up, the larger side.
Cut off pieces using a round pastry cutter or a thin glass.
Place on a baking tray with baking paper and bake at 180° C for about 12 to 13 minutes.
Leave to cool and store in a cookie tin.
Repeat with the 2nd half.