German Pretzel Recipe
Ingredients
| Plain flour | 170 Gram, weighing 6 oz | |
| Unsalted butter/Margarine | 115 Gram, weighing 4 oz | |
| Powdered sugar | 55 Gram, weighing 2 oz | |
| Cashewnuts | 55 Gram, weighing 2 oz | |
| Almond essence | 1⁄4 Teaspoon | |
| Icing sugar | 1⁄3 Pint | |
| Vanilla essence | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2611 Calories from Fat 1043
% Daily Value*
Total Fat 120 g184.6%
Saturated Fat 64 g320.2%
Trans Fat 0 g
Cholesterol 247.3 mg82.4%
Sodium 21.4 mg0.9%
Total Carbohydrates 369 g123.1%
Dietary Fiber 5.9 g23.6%
Sugars 214.1 g
Protein 21 g42.2%
Vitamin A 57.5% Vitamin C 0.46%
Calcium 6.7% Iron 24.1%
*Based on a 2000 Calorie diet
Directions
2. Cream the margarine and sugar very well until light and creamy.
3 Add the almond essence and beat.
4. Add the cashewnuts and seived flour and mix well. The mixture will form into a soft dough.
5. Knead the dough for a minute.
6. Roll into sticks and shape into a circle.
7. Arrange these on a well-greased and dusted baking tin.
8. Bake in a hot oven at 400°F. for 15 minutes.
9. Cool the biscuits.
10. Add 1 tablespoop of hot water to the icing sugar and mix well. If the mixture is very thick, add a little more water. Add a few drops of vanilla essence.
11. Dip the top part of the biscuits into this icing. If you like, sprinkle chopped glace cherries. Allow the biscuits to dry.
Chef
