– Pound the egg with sugar white
– Soften the butter or margarine until homogenous and combine with the pounded egg, mix well
– Sieve the flour, make a hollow, pour the butter and egg mixture, and a few drops of hot water diluted vanillin. Quickly mix the pastry, roll into a ball and set in the refrigerator for 30 minutes
– Roll out the pastry on a floured plate into ½ inch (0.7-0.8 cm) thick plate and cut out 3 inch (8-9 cm) rings
– Put the rings on a buttered sheet, brush with the egg and sprinkle with the chopped almonds
– Bake at 430-450oF (220-230oC)
