175 G flour          sieve onto large flat clean table area (plastic mat for baking etc.) into a pile and make a round indent into the middle of the pile

1 egg                   drop egg into the indent and add on top and on around the pile

50 G sugar

1 Tablespoon Vanilla sugar

50 G Almonds (ground fine and without the brown skin)

100 G Butter (Not Margerine!!!) cut into bits sprinkeld all around the pile.

Use fingers to mix it all together in a kneding motion very quickly. Put the lump into a bowl and into the fridge for 10 to 20 min. then take the lump and break off little pieces to make little rolls double the length of our ring fingers. Form into Pretzels and place into fridge again so that they keep their shape due to the high butter content they would otherwise run and turn flat.

Heat the oven to 180 Centigrade, then place Pretzels in oven for about 10 min until they are a very light golden yellow.