Sift flour and baking powder into a wide bowl.

Create a well in the center of the flour mixture.

Add butter (cut into small pieces), 1 beaten egg, vanilla, sugar, and heavy cream to the well.

Work the ingredients together with your fingertips until a smooth dough forms.

Form the dough into a ball, wrap it in waxed paper, and chill for 30 minutes.

Break off pieces of dough slightly larger than a walnut.

With floured hands, roll each piece into a thin rope.

Shape each rope into a pretzel.

Arrange the pretzels on a buttered baking sheet and chill for 20 minutes.

Brush the pretzels with beaten egg and sprinkle with chopped almonds, then sugar.

Bake in a preheated oven at 325°F (160°C) for about 25 minutes, or until golden brown.

Optional: Omit the almond and sugar topping. After baking and cooling, spread with White Sugar Glaze.

For White Sugar Glaze: Combine confectioners' sugar, cornstarch, vanilla or almond extract, and rum or brandy (optional).

Gradually stir in hot water until a smooth, thick paste forms.

Spread the glaze on warm cookies.

Thin the glaze with additional hot water if it cools and thickens.

Scatter sugar sprinkles on the glaze before it hardens.