Cookie Recipes - Chocolate Pretzels with White Chocolate

 

Ingredients

• 2 cups/300 g all-purpose/plain flour

• 2 tbsp unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 3/4 cup/180 g butter, softened

• 1 cup/200 g granulated sugar

• 1 large egg

• 1/2 tsp almond extract/essence

• 1/2 cup/50 g finely around almonds

• 8 oz/250 g white chocolate, coarsely chopped

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Method:

1. Sift the flour, cocoa, baking powder, and salt into a medium bowl. Beat the butter and sugar in a large bowl until creamy.

2. Add the egg and almond extract, beating until just blended. Mix in the dry ingredients and almonds.

3. Divide the dough in half. Press into disks, wrap each in plastic wrap, and refrigerate for 30 minutes.

4. Preheat the oven to 350°F/180°C/gas 4. Butter two cookie sheets. Form the dough into 1 1/2-inch (4-cm) balls and roll each into a 12 inch (30-cm) rope.

5. Make each rope into a pretzel shape by twisting the two ends around each other, then bringing both back near to the center of the strip, about 1 inch (2.5 cm) apart.

6. Bake for 10-12 minutes, or until golden. Transfer to racks to cool.

7. Melt the white chocolate in a double boiler over barely simmering water.

8. Dip the cookies halfway into the chocolate and let stand for 30 minutes until set.