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Almond Pretzel Recipe

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This recipe for Almond Pretzel, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1/3 c. warm water (105-115F)
1 (1/4 oz.) pkg active dry yeast
2 tsp sugar
1/2 tsp salt
1 egg white
2 tbsp. slivered almonds
1 egg
2 1/4 c. flour
1/3 c. warm milk
1/4 c. butter, melted
1 tsp. water
Almond filling
1 c. almond paste
1/3 c. sugar
6 tbsp. butter

In a small bowl, combine 1/3 cup warm water, yeast and sugar. Let stand in a warm place until yeast mixture turns bubbly, 5 to 10 minutes. In a large bowl, combine warm milk, salt, melted butter, egg and yeast mixture; beat until smooth. Add flour, stirring to make a soft dough. Turn out dough on a lightly floured surface. Knead dough until soft and elastic, 5 to 10 minutes. Grease a large bowl. Add dough, turning to coat entire surface of dough. Cover dough with a clean cloth. Let rise in a warm place until almost doubled in size, about 1 hour.
Prepare almond filling: Blend almond paste, sugar and butter in a medium bowl.

Punch down dough. Divide dough into 2 equal portions. On a lightly floured working surface, roll out half of dough into 25x3 inch rectangle. Spread half of almond filling over rolled dough. Roll, jelly roll style, and pinch edges closed. Carefully twist the long dough roll into a pretzel shape. Let rise. bake at 350 for 25 to 30 minutes.




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