- espresso coffee - 1 teaspoon
- boiling water - 3 items. spoons
- softened butter - 1/2 cup
- sugar - 1/2 cup
- extract of vanilla - 1 teaspoon
- salt - 1/2 teaspoonfuls
- egg, large - 1 piece
- cocoa - 1/2 cup
- flour - 1 3/4 Cups
- yolk - 1 piece
- confectionery sugar - 8 Pinch (for sprinkling)
1. Mix the espresso powder with 3 tablespoons of boiling water until completely dissolved in a small bowl, set aside. Beat butter and sugar in a bowl with an electric mixer at medium speed until creamy consistency. Add the vanilla extract and salt, whisk. Decrease speed. Add the egg, cocoa and dissolved espresso. Gradually add the flour and mix until a homogeneous dough is formed. 2. Turn the dough into a plastic wrap and put in the refrigerator for about 30 minutes. Divide the dough into 24 equal parts. Roll the balls, then form long beads about 30 cm from the balls. Cut each strip into the pretzel shape. Put the pretzels on a baking tray, lined with parchment paper, at a distance of 2.5 cm from each other. 3. Preheat the oven to 160 degrees. Beat the egg yolk with 1 teaspoon of water in a small bowl. Using a brush, grease the pretzels with a yolk mass, and then sprinkle with the confectionery sugar. Bake until the pretzels are dry, about 15 minutes. Allow to cool on a baking sheet. Pretzels can be stored in a sealed container at room temperature for up to 1 week.
Servings: 8