Tender lemon pretzels

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cream butter and 100 g icing sugar. Add egg yolks, lemon peel and salt and mix. Finally knead in flour. Cover the dough and chill for 1-2 hours. In the meantime chop the pistachios finely. Mix the remaining icing sugar and lemon juice to a thin, smooth glaze. Roll out the dough on a floured work surface until it is about 4 mm thin and cut out about 50 pretzels with a pretzel cutter (6 cm long / 4 cm wide).

2. 2

   Place 1/3 of each pretzel on a baking tray lined with baking paper. Bake one after the other in a preheated oven (electric: 175°C/ gas: level 2) for about 12 minutes. Let the pretzels cool down a bit, coat them with icing and sprinkle them with pistachios. Cool on a cake rack and let dry. Pack the pretzels in tins and store them in a cool place. Lemon pretzels keep for 3-4 weeks. Makes about 50 pieces

3. 3

   Variation: If you do not have a cookie cutter, you can also shape the pretzels by hand. Roll the dough into pencil-thick, 18-20 cm long rolls and shape them into pretzels. Preparation time 11/2 to 13/4 hours

Nutrition Facts

KCAL
70 kcal

CARBS
8 g

FATS
4 g

PROTEINS
1 g