Amandel and anijs krakelingen

This recipe for sweet almond and aniseed krakelingen comes from De Volmaakte Hollandse Keuken-Meid from 1746. It is one of the earliest Dutch pretzel recipes in print, although I have found an earlier recipe for almond pretzels in a 17th-century German book.

According to the author, these pretzels are excellent, and I agree. They are chewy with a hint of marzipan, coriander and a lot of aniseed flavour (if you hate aniseed, leave it out). The recipe calls for an obscur