ReceptnaptárAlmond pretzels
Almond pretzels (mandula-perec) are marzipan-like, flourless small biscuits known from old Hungarian cookbooks. They have a soft, slightly chewy centre and a thin, dry crust — the point is that they are dried rather than baked.
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Ingredients
Method
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- Preheat the oven to 140°C and line a baking tray with baking paper.
- Mix the almonds thoroughly with the icing sugar and the vanilla in a bowl.
- Add only 2 egg whites at first and knead by hand. If the dough is crumbly, add more egg white little by little until you get a soft, non-sticky, easily shaped marzipan-like dough — it must not be runny.
- Dust the board generously with icing sugar. Pinch off walnut-sized pieces of dough, roll them into finger-thick ropes about 20 cm long, then fold them into a pretzel shape: cross the ends over and press them onto the bottom of the pretzel.
- Place the pretzels on the tray and dry-bake them at 140°C for 20-25 minutes, until the surface is dry and slightly cracked but has not yet browned.
- Leave them to cool completely on the tray, as they are fragile while warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Do not overwork the dough: almonds are oily, and over-kneaded dough turns greasy and sticky.
- Add the egg white gradually — eggs vary in size, and everything depends on the consistency of the dough: it should be shapeable but not sticky.
- Use fresh, good-quality ground almonds; old almond meal tastes rancid.
- They keep for 1-2 weeks in an airtight container, but dampness softens them.
Frequently asked questions
Why is the dough sticky?
It got too much egg white. Knead in a little more ground almond or icing sugar and let it rest for 10 minutes.
Does it need flour?
No, the almonds and sugar give the dough its structure, which is why the biscuit is flourless.
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More hungarian ideas
- Filled wafers, Gerbeaud style
- Homestyle 'friar's' cake
- Cinnamon cards
- Almond or hazelnut kisses
- Sultan's bread
- Aniseed bread
- Vanilla pretzels
- Sugar pretzels
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