Difference between revisions of "Tea Pretzels"
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* [[almonds]], blanched and sliced | * [[almonds]], blanched and sliced | ||
| − | == | + | == Procedures == |
# First beat [[butter]] to a [[cream]]; gradually beat in [[granulated sugar|sugar]], then [[egg]], beaten without separating the white and [[yolk]], and [[pastry flour]]. | # First beat [[butter]] to a [[cream]]; gradually beat in [[granulated sugar|sugar]], then [[egg]], beaten without separating the white and [[yolk]], and [[pastry flour]]. | ||
# Cover the dough and let it remain in a cool place for one hour. | # Cover the dough and let it remain in a cool place for one hour. | ||
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# Bake in a moderate oven. | # Bake in a moderate oven. | ||
| − | [[Category: | + | [[Category:Appetizer Recipes]] |
[[Category:Pastry flour Recipes]] | [[Category:Pastry flour Recipes]] | ||
[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 17:58, 29 June 2012
Ingredients
- ⅓ cup of butter
- ¼ cup of sugar
- 1 egg
- 1½ pastry flour
- 1 egg (for wash)
- a little milk
- almonds, blanched and sliced
Procedures
- First beat butter to a cream; gradually beat in sugar, then egg, beaten without separating the white and yolk, and pastry flour.
- Cover the dough and let it remain in a cool place for one hour.
- Break off small pieces of the dough, knead to a smooth mass, then roll under the hands to the shape of a bread stick, about as thick as a round lead pencil; bring the ends towards the middle of the dough, pressing them onto it about an inch apart, forming two rings, then set on a baking tin, one ring overlapping the other.
- Brush with a beaten egg, diluted with a little milk, and press blanched-and-sliced almonds onto the dough.
- Bake in a moderate oven.
