Mandelplaettchen (Almond Pretzels) is a traditional German recipe for a classic lenten pretzel flavoured with sour cream, lemon zest and cinnamon. The full recipe is presented here and I hope you enjoy this classic German dish of: Almond Pretzels (Mandelplaettchen).
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These are a traditional German lenten fare, their shape originally symbolizing the need to pray during this period. They should be served to accompany Sunday lunch.
Chop the butter then beat in a bowl until soft. Gradually add the sugar, creaming with the butter until light and fluffy. Now add the eggs and egg yolks, one at a time, beating thoroughly after each addition until well combine. Now beat in the sour cream before stirring in the flour and ground almonds, baking powder, cinnamon and lemon zest. Bring the mixture together as a dough, cover with clingfilm (plastic wrap) and chill for at least 2 hours before use.
After this time shape the dough into long thin ropes and form these into pretzel shapes. Place on a greased baking tray then brush the tops with a beaten egg yolk. Sprinkle with the sugar and chopped almonds then transfer to an oven pre-heated to 180°C an bake for about 10 minutes, or until cooked through and golden. Serve warm.
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