Viennese pretzel with almonds





flour 250 grams
starch 50 grams
baking powder for the dough 1 hour. a spoon
salt 1 pinch
milk 6-8 Art. spoons
butter 100 grams
eggs 2 pieces
vanilla sugar 1
almond powder 200 grams
powdered sugar 100 grams
almond flakes 75 grams


Cooking method:

Sift flour slide with starch and baking powder, make a well in the middle. Add to 6 tablespoons milk (may need more), 120 g of sugar and salt. Butter cut into cubes, put in the flour and quickly knead hands smooth dough. Give him rasstoyatsya 30 minutes, covered with a cloth.

Prepare the filling. Beat eggs with the remaining sugar and vanilla sugar. Small portions to mix the ground almonds (preferably without skin). Add a little milk so as to obtain a homogeneous creamy mass.

Roll out the dough on a floured surface into a large reservoir, spread almond paste and rolled into a roll on the long side. Lay it on a greased baking sheet with fat in the form of a ring and bake for about 1 hour (I posted roll in cake pan with a hole in the middle).

Prepare the glaze. Powdered sugar dissolve 2 tablespoons hot water. The cooled pretzel covered with sugar icing and sprinkle with almond “petals” or just finely chopped almonds.

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