Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Unsalted butter; room temp 1/2 lb Semisweet chocolate; melted
1/2 c Almond paste; room temp -almond paste:
1/2 c Granulated sugar 8 oz Almonds; blanched
1 lg Egg white 1/2 Stick unsalted butter; soft
2 ts Almond extract 1 c (heaping) confectioner's
2 c Flour Sugar
Confectioners' sugar for 1 Egg white
Rolling pretzels 2 ts Almond extract

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.

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