Press the hard-cooked egg yolks through a wire strainer into a small bowl.
Add the raw egg yolks, sugar, and almond extract; blend.
Using a pastry blender, cut the butter into the flour until fine.
Add the egg yolk mixture; knead to form a smooth dough.
If necessary, chill the dough until it can be handled easily.
Break off small pieces of the dough (about a rounded teaspoonful).
Roll out with your hands on an unfloured surface into strips the thickness of a pencil, about 6 inches long.
Form into a ring, bringing one end over and through to form a single knot.
Dip the wreaths as they are made into the egg white, then into the pearl sugar.
Place an inch apart on an un-greased cookie sheet.
Bake in a 350° oven for about 10 minutes, or until delicately browned at the edges.
Cool slightly before removing from the sheet, as they are delicate.