Chocolate-dipped almond pretzels

Yield: 40 servings

Measure Ingredient
5 tablespoons Butter or margarine, (plus 1 tsp); softened
⅓ cup Sugar
⅓ cup Almond paste; at room temperature
1 \N Egg
1 cup Flour
8 ounces Bittersweet or semisweet chocolate; melted

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:35 1. In a medium bowl, beat together butter, sugar, almond paste, and egg with an electric mixer on medium, until well blended, about 2 mins. Add flour and beat until a dough forms.

If dough is too soft to roll, cover and refrigerate ½ hour. 2.

Preheat oven to 325 F. Divide dough into 2 equal portions. Pat each portion into a 4 x 5-inch rectangle.. Cut each portion into 20 (1-inch) squares. On a sheet of wax paper, roll each square of dough with fingertips into a 6½- or 7-inch-long rope. Twist into pretzel shape and place 1 ½ inches apart on ungreased cookie sheets. 3.

Bake 10 to 12 mins, or until edges are just golden. Pretzels will be pale. Let stand on pans 5 mins, then remove to racks to cool completely. 4. Dip top sides of cooled pretzels in melted chocolate.

Let dry on racks.

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