Almond – Cream – Pretzels

Summary

Ingredients

• 375 grams flour
• 80 g suar, brown
• 1 teaspoon cinnamon, ground
• 125 g sour cream
• 250 g butter, cold
• Flour for the work surface
• 2 tablespoon whipped cream
• 100 g suar, coarse (ranulated suar)
• 80 g almond (s), chopped
• Fat for the baking sheet

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Instructions

1. Sieve the flour on the work surface, press a well in the middle,
2. Add the sugar, cinnamon and the sour cream. Put the butter in flakes on the edge and quickly work everything from the outside in to a smooth dough. Shape the dough into a ball, wrap it in cling film and let it rest in the fridge for 30 minutes.
3. Divide the dough into 4 pieces, cut each piece in turn into 10 pieces. Shape each part into a long, thin roll on the floured work surface and place in a small pretzel.
4. Brush the pretzels with the whipped cream. Mix the granulated sugar with the chopped almonds and press the pretzels in with the top.
5. Place on a greased baking sheet and bake in a preheated oven at 200 ° C for about 10 minutes until golden yellow.
6. Let the finished pretzels cool on a wire rack.