Almond Pretzels (Mandelplaetzchen)

These cookies 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.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 169 Calories

Ingredients

• 2 eggs
• 1 cup white sugar
• 1 teaspoon baking powder
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 2 ½ cups all-purpose flour
• 1 cup unsalted butter
• 1 teaspoon lemon zest
• ¼ cup cultured sour cream
• 2 egg yolks, divided
• 8 tablespoons chopped blanched almonds

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

Step 2

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.

Step 3

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.

Step 4

Place dough on a flat work surface and let warm up slightly, about 10 minutes. Cut each log into 13 equal sections.

Step 5

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.

Step 6

Whisk remaining egg yolk in a small bowl; brush over cookies. Sprinkle almonds and 1 tablespoon sugar on top.

Step 7

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.