for 8 pieces

Dough

450 g	zopf flour
50 g	shelled ground almonds
1 ¾ tsp	salt
2 ½ tbsp	sugar
½ cube	yeast (approx. 20 g)

80 g	butter, soft
3 dl	milk water (1/2 milk, 1/2 water)
½ tsp	bitter almond extract
1	organic lemon

To shape

a little

zopf flour

1	egg, beaten

2 tbsp

flaked almonds

How it's done

Dough

Mix the flour, almonds, salt and sugar in a bowl, crumble the yeast, add to the bowl and mix.

Cut the butter into pieces, add along with the milky water and bitter almond extract, grate in a little of the lemon zest, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Remove 60 g of the dough, shape into 8 small balls (approx. 2 cm in diameter). On a lightly floured surface, roll out the remainder of the dough into a square (approx. 30 cm).

Cut the dough into 8 triangles, brush with a little egg, fold in the lower wide edge approx. 2 cm, press down gently.

Place the hats on two baking trays lined with baking paper. Stretch the tips of the hats slightly and point them to one side. Place a dough ball at the tip of each hat, press down gently.

Glaze the hats once again with the remainder of the egg. Scatter the flaked almonds on top.

To bake

Approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, leave to cool on a rack.

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