Almond Pretzels (Mandelplaetzchen) recipe
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Ingredients
- 1 cup unsalted butter 1 cup white sugar ¼ cup cultured sour cream 2 eggs 2 egg yolks, divided 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 teaspoon lemon zest 8 tablespoons chopped blanched almonds 1 tablespoon white sugar
Nutrition Info
- 168.9 caloriescarbohydrate: 18.2 gcholesterol: 49.8 mgfat: 9.8 gfiber: 0.7 gprotein: 2.7 gsaturatedFat: 5.1 gservingSize: -sodium: 27.9 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Almond Pretzels (Mandelplaetzchen)
Directions
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Beat butter in the bowl of a stand mixer fitted with the paddle attachment until soft. Beat in 1 cup sugar gradually until mixture is very light and creamy. Beat in sour cream, eggs, and 1 egg yolk. Stir in flour until dough comes together. Stir in baking powder, cinnamon, and lemon zest.
Divide dough in half, place each half on a sheet of plastic wrap. Shape each half into a 6-inch log of even thickness. Wrap tightly and refrigerate, 4 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.
Roll sections back and forth with your fingers to create 10-inch ropes. Form each rope into a circle, overlap the left end over the right, twisting once, and press into a pretzel shape. Transfer pretzel cookies to the prepared baking sheets.
Whisk remaining egg yolk in a small bowl, brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.
Bake in the preheated oven until edges are dry, 10 to 15 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.