Tea Pretzels

Ingredients

• ⅓ cup of butter
• ¼ cup of sugar
• 1 egg
• 1½ pastry flour
• 1 egg (for wash)
• a little milk
• almonds, blanched and sliced

Procedures

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.