Mandelplättchen (Almond Pretzels)

Let's Cook

1. Step 1.

   Whisk together in a medium bowl: 2 ½ cups (315g) all-purpose flour; 2 teaspoons ground cinnamon; (Finely grated zest of 1 lemon); 1 teaspoon baking powder; Pinch of salt

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until blended: 2 sticks (8 oz or 225g) unsalted butter, softened; 1 cup (200g) sugar

3. Step 3.

   Beat in: ¼ cup (60g) sour cream; 2 large eggs; 1 large egg yolk; 1 teaspoon vanilla; (¼ teaspoon almond extract)

4. Step 4.

   Stir the flour mixture into the butter-sugar mixture. Divide the dough in half, shape into disks, and wrap in plastic. Refrigerate until firm enough to handle, about 2 hours.

5. Step 5.

   Preheat the oven to 375°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.

6. Step 6.

   Working with 1 disk at a time, divide the dough into 24 equal pieces. Shape into long thin ropes, twist into pretzel shapes, and arrange about 2 inches apart on the prepared baking sheets. Brush the pretzels with: 1 large egg yolk, beaten

7. Step 7.

   Sprinkle the tops with: Chopped blanched almonds; Sugar

8. Step 8.

   Bake until the edges are tinged with brown, 10 to 12 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.