1/2 pound unsalted butter
1 cup granulated sugar
1 egg
1/2 teaspoon almond extract
3 cups pastry flour
2 tablespoons rose water

Cream butter and sugar. Beat egg to a froth, then combine with sugar mixture. Add extract. Gradually sift in the flour; if the dough becomes too dry, moisten it with the rose water. However, the dough should be relatively stiff. Form into a ball, cover and refrigerate overnight.

Preheat the oven to 375 degrees F. Break the dough into 50 to 60 equal pieces and roll them out to about 8 inches in length. Twist into pretzel shapes and set them on greased baking sheets. Bake for 12 to 15 minutes, or until golden brown on the bottom. Cool on racks. After baking, you may brush the pretzels with a mixture of water, egg white, and sugar, then dip them in hail sugar (hagel-zucker).

Hagel-zucker is made in Germany and is available from some specialty shops in this country.