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| Almond Pretzels (Mandelplaetzchen) |
"These cookies are fun to make and really tasty. Shaping them takes some exercise however they will nevertheless be fit for human consumption even supposing they are not flawlessly put together."
Ingredients :
- 1 cup unsalted butter
- 1 cup white sugar
- 1/4 cup cultured sour cream
- 2 eggs
- 2 egg yolks, divided
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon floor cinnamon
- 1 teaspoon lemon zest
- 8 tablespoons chopped blanched almonds
- 1 tablespoon white sugar
Instructions :
| Prep : 30M | Cook : 26M | Ready in : 4H55M |
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- Beat butter inside the bowl of a stand mixer equipped with the paddle attachment until gentle. Beat in 1 cup sugar regularly until combination may be very light and creamy. Beat in bitter cream, eggs, and 1 egg yolk. Stir in flour till dough comes collectively. Stir in baking powder, cinnamon, and lemon zest.
- Divide dough in 1/2; area every half on a sheet of plastic wrap. Shape every 1/2 right into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to in a single day.
- Preheat oven to 375 tiers F (one hundred ninety tiers C). Grease 2 baking sheets.
- Place dough on a flat paintings surface and let warm up slightly, about 10 minutes. Cut each log into thirteen equal sections.
- Roll sections back and forth together with your fingers to create 10-inch ropes. Form every rope into a circle; overlap the left end over the right, twisting once, and press into a pretzel form. Transfer pretzel cookies to the prepared baking sheets.
- Whisk closing egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on pinnacle.
- Bake in the preheated oven until edges are dry, 10 to fifteen minutes. Cool at the baking sheets for five mins. Transfer to a cord rack to chill.
Notes :
- Mix 2 1/4 teaspoons butter with a scant 1/four cup yogurt for a alternative to the bitter cream if desired.
- A mouli grater works nicely for chopping the almonds.
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