Ingredients
2/3 cup unsalted butter, room temp
1/2 cup almond paste, room temp
1/2 cup granulated sugar
1 large egg white
2 tsp almond extract
2 cup flour
1 confectioners' sugar for
1 rolling pretzels
1/2 lb semisweet chocolate, melted almond paste:
8 oz almonds, blanched
1/2 stick unsalted butter, soft
1 cup (heaping) confectioner's
1 sugar
1 egg white
2 tsp almond extract
Directions
Recipe by: Military Lifestyles-11/12/93 Preheat oven to 325~. Line
baking pans with parchment or waxed paper. Cream butter and broken-up
almond paste with sugar in electric mixer. Add egg white and extract
and blend. Add the flour and blend well. Cover bowl and refrigerate
one hour or longer. Dust rolling surface with confectioner' sugr. Use
a generous teaspoon of doug and roll into a 6-inch rope. Place on
baking sheet and form into pretzel shape. Bake about 10 mintes;
don't allow to color. Melt chocolate in a double boiler over hot (not
boiling) water. Stir to smooth. Dip half of each pretzel in
chocolate, then drain on wire rack with a pan underneath. (Scrape
chocolate drippings and re-use.) Store in airtight container. Almond
Paste. Using the steel blade of the food processor, grind almonds to
a fine powder. Add butter in chunks and process to blend. Add sugar;
process. Beat egg white stiff with a whisk or electric mixer, then
drop into almond paste.
Add extract. Process just to blend ingredients. Store paste in an
airtight container in the refrigerator. Almond paste will "ripen" and
flavors will develop.
Servings: 1 servings
Chocolate Almond Pretzels Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bread; Breads; Chocolate; Dessert
The History of Recipes
It is possible to track the history of meal recipes far back into history, in fact as far back as the Egyptians, and maybe further still. Interesting though that maybe, these, ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were divided into appetizers, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient chefs used many different herbs, including a few you will know like basil, rue and asafoetida. For the decades that followed, the powerful and rich houses strove to offer the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. Even so, it was during the 1800s that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cook books were greatly in demand due to more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Chocolate Almond Pretzels recipe.
