Espresso Pretzels

Title:
Espresso Pretzels

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





          Parchment paper; for lining


          -baking sheets


 1 1/2 c  All-purpose flour


     1 tb Finely ground espresso beans


     1 ts Unsweetened cocoa powder


   1/4 ts Salt


   1/2 c  Unsalted butter; softened


   1/2 c  Sugar


     1 lg Egg white


     4 oz Fine-quality bittersweet


          -chocolate; (not


          -unsweetened)






 1. Preheat oven to 325 degrees F and line 2 large baking sheets with


 parchment paper.


 


 2. In a bowl stir together flour, ground espresso beans, cocoa powder and


 salt. In another bowl with an electric mixer at low speed beat butter until


 just smooth. Add sugar and beat until creamy. Beat in egg white, scraping


 down side of bowl with a rubber spatula occasionally. Gradually beat in


 flour mixture until dough forms.


 


 3. Form a level teaspoon of dough into a ball and with your fingertips roll


 back and forth on a work surface to form a 6-inch-long rope. Form rope into


 a simple pretzel shape on baking sheet (2 loops with ends meeting in


 center). Make more cookies in same manner and arrange about 1/2 inch apart.


 


 4. Bake cookies in batches in lower third of oven until firm when lightly


 touched, 12 to 15 minutes. Cool cookies on baking sheets on racks 5 minutes


 and transfer with a spatula to racks to cool completely.


 


 5. Chop chocolate and in a double boiler or a metal bowl set over a


 saucepan of barely simmering water melt chocolate, stirring until smooth.


 Transfer chocolate to a pastry bag fitted with a #3 plain tip (slightly


 smaller than


     1/8    inch).


 


 6. Pipe thin lines of chocolate over pretzels in a back and forth motion to


 form stripes. Let chocolate set 30 minutes at cool room temperature.


 Cookies keep, layered between sheets of wax paper in an airtight container


 and chilled, 5 days.


 


 Makes about 60 cookies.


 


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 Single recipes $3 / Yearly $14.95


 


 Busted by Barb on 2/21/98


 


 NOTES : Gourmet magazine's Sara Moulton brought in these awesome holiday


 cookies.


 


 Recipe by: Gourmet magazine


 


 Posted to MC-Recipe Digest by "abprice@wf.net" 
on Mar 22,


 1998