Viennese cinnamon rings

Ingredients for 10 servings:

• 150 g flour, smooth
• 150 g butter
• 1 egg(s), including the yolk
• 70 g sugar
• 70 g almonds, grated
• 1 tsp cinnamon (more to taste)
• ½ lemon(s), grated peel
• 200 g sugar
• 4 tsp cinnamon

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sift the flour onto a work surface. Cut the butter into small cubes and spread it over the flour with the egg yolk, sugar, grated almonds, cinnamon powder, and the grated zest of half an unwaxed lemon. Quickly knead all ingredients into a smooth dough, form a ball, wrap in foil, and chill for at least 30 minutes. On the work surface, form thin rolls from the dough, cut off small pieces, roll into thin strands, and shape into small rings. Place them on a baking sheet lined with baking paper, leaving plenty of space between them (the rings will spread out quite a bit), and bake in a preheated oven at 180°C for about 10-15 minutes. Sprinkle a generous amount of cinnamon sugar into a soup plate. Carefully turn the still-hot rings into the dough and let them cool on a wire rack.