Moor Pretzel

Place all ingredients in a bowl or on a work surface and mix by hand, working quickly to form a shortcrust pastry. Cover with plastic wrap and let rest in refrigerator for about 2 hours. On floured countertop or between 2 baking mats, roll out dough with rolling pin. Sweep off excess flour with a flour whisk or brush before cutting. Cut out small pretzels with a special cutter. The dough can also be formed into thin long rolls with the palm of your hand and then into pretzels. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 10 to 12 minutes until light on sight After cooling, dip in chocolate glaze and sprinkle with chopped pistachios, sprinkled sugar or almond flakes. Variation: Instead of pretzels, you can also cut out and bake hearts. Then spread half of the cookies on one side with jam and assemble with the remaining amount. Possibly dip half in fondant icing with chocolate coating.

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