Ingredients Edit

Directions Edit

  1. First beat butter to a cream; gradually beat in sugar, then egg, beaten without separating the white and yolk, and pastry flour.
  2. Cover the dough and let it remain in a cool place for one hour.
  3. Break off small pieces of the dough, knead to a smooth mass, then roll under the hands to the shape of a bread stick, about as thick as a round lead pencil; bring the ends towards the middle of the dough, pressing them onto it about an inch apart, forming two rings, then set on a baking tin, one ring overlapping the other.
  4. Brush with a beaten egg, diluted with a little milk, and press blanched-and-sliced almonds onto the dough.
  5. Bake in a moderate oven.
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