Almond Pretzels (MANDELPLÄTTCHEN)
October 29, 2017
"These are fun to make and very tasty. Shaping them takes some practice but they'll still be edible even if they aren't perfectly put together. A Mouli grater works well for chopping the almonds."
- Serving Size: 1 (56.8 g)
- Calories 223.7
- Total Fat - 14.4 g
- Saturated Fat - 6.7 g
- Cholesterol - 238.5 mg
- Sodium - 33.6 mg
- Total Carbohydrate - 18.4 g
- Dietary Fiber - 0.7 g
- Sugars - 8 g
- Protein - 5.6 g
- Calcium - 55.1 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Beat butter until soft, and add the 1 cup of sugar gradually. Blend these ingredients until very light and creamy.
Beat in one of the egg yolks, the 2 eggs, and the sour cream.
Stir in the flour, then add the baking powder, cinnamon, and lemon rind.
Divide dough in half and put each half on a sheet of plastic wrap (not waxed paper).
Shape each into an evenly thick log, 6-7" long.
Wrap tightly and refrigerate at least 4 hours or overnight.
To bake, remove dough from refrigerator and let warm up slightly. Working with one dough portion at a time, carefully mark and then cut the log into 13 equal sections.
To form pretzels, knead a dough section briefly to soften it slightly. Using fingers, roll dough back and forth on a clean wor surface until you have a rope about 10-12" long, keeping the rope evenly thick.
Shape the rope into a pretzel shape by making a circle with the right end overlapping the left one and wrapping around it, then flipping the two ends over onto the circle.
Put the pretzels on a greased cookie sheet. Brush each one with the remaining egg yolk and sprinkle the tops with the tablespoon of sugar and the almonds.
Bake 10-15 minutes in a preheated 375' oven. Be careful not to let them brown.
Tips & Variations
- Plastic wrap
- Mouli grater