1 cup wheat wheat flour 1/2 cup sugar 4 egg yolks and 1 egg yolk for brushing 4 tbsp sour cream 1 lemon zest 1/4 tsp saffron 1/2 cup grated almonds and 4 tbsp grated almonds for brushing 7 tbsp butter salt to taste 2 tbsp milk | Directions: Blend sifted flour with sugar, egg yolks, sour cream, grated lemon zest, add dissolved in water saffron, salt, almonds, chopped cool butter and knead pastry. Refrigerate for 1 hour, then roll out the pastry 1/3 inch (7/10 cm) thick, cut in strips 5 inches (12 cm) long, fasten the ends to make rings. Brush the rings with milk and egg yolk mixture, sprinkle with grated almonds and bake in preheated to 360oF (180oC) oven for 15 minutes. |
