Ingredients:
24 blanched almonds ( halved lengthwise)
red food coloring
2 cups warm water
1 tablespoon sugar
1 tablespoon yeast ( scant)
5 -6 cups flour
1 tablespoon salt
2 tablespoons baking soda
1 large eggs
sea salt ( to garnish)
dried rosemary ( to garnish)
Directions:
Place a small amount of food coloring in a bowl and with a new paint brush “paint” the almond halves on the rounded side. Set aside.
In a Mixing bowl place water, yeast, and sugar. Let stand for five minutes to let yeast work.
Beat 1 c flour in till combined. Beat in salt and 3-1/2 c flour till combined. Beat till dough pulls away from the sides.
Reduce speed and add 1/2c flour (if dough is still sticky add up to 1 c more flour).
Knead till smooth.
Coat a large bowl with cooking spray and put dough in covering with plastic wrap and put in a warm place to double in size (1 hour).
Heat oven to 450.
Heat 3 quarts water to boiling.
Add baking soda.
Lightly coat two baking sheets with pan spray.Divide dough into quarters.
Work with one at a time keeping the rest covered.
Divide each piece in 12 pieces. On a lightly floured surface roll pieces back and forth into a finger shape, ( 3-4 inches long) make sure to leave a lump for the knuckle.
When all 12 pieces are formed transfer to boiling soda water.
Poach for 1 minute, using a slotted spoon transfer to a baking sheet.
Repeat till all 4 quarters are done.
Beat egg with 1 T water and brush over pretzels.
Using a sharp knife score each knuckle about 3 times. Sprinkle with salt ( and rosemary if using).
Possition the almond nails into place and push down to secure.
Bake in oven for 12-15 minutes or till golden brown.
Let cool on a wire rack.
These are best if eaten the first day but can be stored in an airtight container for up to 2 days.
Servings: 48
Time preparation: 60 min.
Time total: 72 min.