Sieve the flour on the work surface, press a well in the middle,
Add the sugar, cinnamon and the sour cream. Put the butter in flakes on the edge and quickly work everything from the outside in to a smooth dough. Shape the dough into a ball, wrap it in cling film and let it rest in the fridge for 30 minutes.
Divide the dough into 4 pieces, cut each piece in turn into 10 pieces. Shape each part into a long, thin roll on the floured work surface and place in a small pretzel.
Brush the pretzels with the whipped cream. Mix the granulated sugar with the chopped almonds and press the pretzels in with the top.
Place on a greased baking sheet and bake in a preheated oven at 200 ° C for about 10 minutes until golden yellow.