Almond-anise pretzels

Almond-anise pretzels

The shape of the pretzel or pretzel, a twisted string of dough, symbolises the eternal cycle of life and death. It can also symbolise marriage or the crossed arms of someone in prayer. These pretzels used to be served after meals with sweet or spiced wine. They are ideal for letting your guests taste the flavours of the past. - RECIPE, RECIPE TEXT AND PHOTOGRAPHY: REGULA YSEWIJN

Almond-anise pretzels

This is what you need (10 pieces)

  • ½ tsp aniseed
  • ¼ tsp coriander seeds
  • 225 g plain almonds (or almond flour)
  • 1 tsp rose water
  • 110 g icing sugar
  • 5 g tragacanth gum (E413, via webshops)
  • 1 egg
  • 1 egg white, for spreading

This is how you make it

Preheat the oven to 150°C. Line a large baking tray with baking paper.
Grind the spices in a mortar until no seeds are left whole.
Put the almonds and rose water in a food processor and grind to a fine flour. Add the sugar, spices and tragacanth gum and mix well. Add the egg and knead into a dough. It looks dry, but kneading it will give you a cohesive dough thanks to the warmth of your hands and the emulsifying effect of the egg. Do not add water, otherwise the dough will be too sticky.
Divide the dough into 10 pieces and roll them out into strands 37 centimetres long. Make them into knots or eights and place them on the baking tray. Brush them with egg white. Bake for 10 minutes in the centre of the oven. Brush them with egg white again and bake for about another 10 minutes, until they are still pale but have a golden blush. Let them cool on a wire rack.

More recipes?

This recipe is from: FROM WAFFLE TO CAKE | REGULA YSEWIJN | CARRERA CULINAIR | ISBN: 9789048859757 | € 35

Want to read more recipes by Regula Ysewijn? Then order here WINELIFE issue 81.

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