Norwegian Almond Pretzels Recipes

Steps:

• Preheat the oven to 325 degrees F. Grease a 9-by-5-by-3-inch loaf pan with gluten-free cooking spray. Line the pan with an overhanging piece of parchment paper to easily remove the bars.
• In a large bowl, toss together the oats, rice cereal, almonds, cashews, pretzel sticks and salt.
• Meanwhile, in a small saucepan over low heat, stir together the maple syrup and almond butter until smooth. Add to the oat mixture and toss to evenly coat. Transfer the oat mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
• Bake until just firm, about 12 minutes. Let cool completely on a rack.
• Reduce the oven temperature to 250 degrees F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Remove the oat bar from the pan and cut evenly into 6 bars. Place the bars, gooey-side up, on the wire rack. Bake until almost dry to the touch, about 15 minutes. Let cool completely on a rack.

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the almonds, dates, pretzels, salt, milk, and vanilla to a food processor and pulse until the mixture starts to clump together.
• Transfer the mixture to the prepared baking dish and press into an even layer.
• Drizzle the top with Greek yogurt, if desired.
• Chill for 1 hour.
• Remove the bars from the baking dish by lifting the parchment paper. Cut into 12 individual bars.
• Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
• Enjoy!

Steps:

• In a large mixing bowl, stir yeast into warm water and dissolve, add sugar. Wait five minutes to activate yeast. Add eggs and beat in with a whisk. Add first cup of flour with 1/2 tsp.of salt and cardamom, if using. Add remaing cups beat with dough hook on a stand up mixer, or if doing by hand, knead to form a soft dough. Add in raisins if using right at the end of kneading. Grease another bowl, add dough and cover with a tea towel until double in size. Divide dough evenly into 7 balls. Roll out into long strings and form a pretzel knot. Dip into soda water solution and place 4 pretzels onto 1 cookie sheet that has been sprayed with oil. Place the other 3 onto another cookie sheet. Let double in size.
• Preheat oven to 375 degrees F. Bake for 12 minutes until slightly golden. Cool and brush with glaze and drizzle with sliced almonds. Sprinkle the finished pretzel with powdered sugar.

Steps:

• Heat milk and butter until very warm (120-130 degrees F.).
• Mix yeast, salt, sugar, and 1 cup flour.
• Slowly beat into warm milk.
• Beat for 2 minutes.
• Add eggs and 1 cup of flour.
• Beat for an additional 2 minutes.
• Add enough flour to form a soft dough.
• Knead until smooth and elastic, about 5 minutes.
• Place dough in a greased bowl.
• Let rise in a warm place until doubled in bulk, about 1 hour.
• Punch dough down and let rise again until doubled. (1 hour more).
• Divide dough in half.
• Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter.
• Cross the ends leaving a large loop in the center.
• Flip loop back onto crossed ends to form a pretzel.
• Repeat with remaining dough.
• Place pretzels on greased baking sheets.
• Let rise 15 minutes more.
• Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
• Cool on wire racks.
• Mix confectioners' sugar, water and vanilla to form a thin icing.
• Spread icing on pretzels and sprinkle with chopped almonds.

Steps:

• Cream butter in a large mixing bowl.
• Gradually add powdered sugar, beating until light and fluffy.
• Sift almonds through a colander or coarse sieve; add to creamed mixture, mixing until well blended.
• Add lemon juice and egg, mixing well.
• Gradually blend in the flour, stirring well.
• Press dough into a cookie press.
• Press cookies 2 inches apart onto ungreased cookie sheets, using the discs you desire.
• Bake at 400 degrees for 7-10 minutes.
• Remove to wire racks to cool.
• Store in airtight containers.
• Yield: 5 1/2 dozen.

Steps:

• Cream butter and sugar. Add egg yolks and vanilla. Put the soda in the sour milk and sour cream. Add to the egg mixture. Add the sifted dry ingredients.
• Chill well. Roll in long rolls and form into bows or pretzel shapes.
• Bake in a hot oven, 450 degrees, until light brown or paler if you like.

Steps:

• Preheat oven to 350°F.
• Cut shortening into flour as for piecrust.
• Combine beaten eggs, cream, vanilla, sugar and salt.
• Add to flour and shortening mixture and chill.
• Form into rolls about 8 inches long and as thick as a pencil.
• Mix egg white with milk.
• Brush pretzels with egg white/milk mixture and sprinkle with chopped almonds.
• Bake for 12 to 15 minutes.