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1
FOR THE RINGS:.
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Place butter and butter in a pan and heat gently until the butter melts, then turn up the heat and bring it rapidly to a boil.
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3
Immediately add all the flour, remove from heat, and stir the mixture into a paste that leaves the sides of the pan.
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Do not beat or it will become greasy.
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Set aside.
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Let cool approximately 15 minutes.
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Preheat the oven to 425.
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Grease a baking sheet.
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Gradually beat the egg into the flour paste and continue beating until the mixture is smooth and glossy.
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Spoon dollops of the paste onto the baking sheet shaping it into 4 rings, about 4 inches in diameter.
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Make sure they are well spaced.
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Sprinkle with slivered almonds and press them gently onto the rings with the tip of a knife.
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Bake for 15 minutes then reduce the temperature to 350 and bake for an additional 20-25 minutes until they've risen and are brown and crisp.
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Transfer to a wire rack and slice each horizontally in half.
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A serrated knife works best for this.
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Cool completely.
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FOR THE FILLING:.
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Place the lemon rind, confectioners' sugar and sour cream in a bowl and mix well, adding lemon juice to taste.
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Let chill until ready to serve the rings.
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Spoon or pipe the filling on the bottom layers of the rings and replace the tops.
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21
Sift a little confectioners' sugar on the tops and serve with fruit, if using.
