(dont) get it twisted

Almond Pretzels (Mandelplattchen)
Ingredients:
2 1/2 cups all-purpose flour
1 tesp. baking powder
pinch of salt
2 tsp. ground cinnamon
2 sticks unsalted butter, softened
1 cup sugar plus more for garnish
2 large eggs plus 2 egg yolks
1/4 cup sour cream
1 tsp. vanilla extract
1/4 tsp. almond extract
1 tsp. grated lemon zest
chopped blanched almonds

Directions: Whisk together flour, baking powder, salt, cinnamon, and lemon zest. In a large bowl, beat 1 cup of sugar with softened butter until well blended. Beat in 2 eggs, 1 egg yolk, sour cream, vanilla, and almond extract.
Stir in the flour mixture. Divide the dough in half, shape into disks, and wrap in plastic. Refrigerate until form enough to handle, about 2 hours.
Preheat oven to 375 degrees [F]. Grease or line 2 cookie sheets. Working with 1 disk as a time, divide dough into pretzel shapes, and arrange about 2 inches apart on the cookie sheets.
Brush the pretzels with 1 beaten egg yolk. Sprinkle tops with almonds and sugar.
Bake 1 sheet at a time, until the edges are tinged with brown, 10-12 minutes. Let stand briefly, them remove to a rack to cool.