Almond Christmas wreaths
Votes: 1
Time: 2 hours 30 minutes
Complexity: average
Quantity: 18 pcs.
Complexity: average
Quantity: 18 pcs.
A decorative wreath is one of the attributes of Christmas. After decorating your home with charming wreaths, don't forget about the dessert table. Themed cookies will look no less festive. Bake them using almond dough, pipe small rings from a pastry bag, and then sprinkle with colored sugar and nonpareils to create the look of Christmas wreaths. Your guests will appreciate the magical almond flavor and aroma of these melt-in-your-mouth cookies.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups premium flour
- 2/3 cup cornstarch
- 1/4 teaspoon salt
- 220 g unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 tbsp almond paste
- 1 tbsp. honey
- 1 teaspoon almond extract
- 3 tablespoons heavy cream, room temperature
- 1 cup almond flour
- Decorative sugar and/or nonpareils, for garnish
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Cooking the dish according to the recipe:
- Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt; set aside. In a large bowl, beat the butter, sugar, almond paste, honey, and almond extract with a mixer on medium speed until fluffy, about 2 minutes. Beat in the heavy cream, 1 tablespoon at a time, then beat in the almond flour until combined. Reduce mixer speed to low; gradually beat in the flour mixture and form a dough. Transfer to a pastry bag fitted with a large star tip.
- Pipe 6-cm diameter rings onto prepared baking sheets, spacing them about 5 cm apart. If the dough is too firm, let it soften slightly at room temperature. Decorate the cookies with decorative sugar and nonpareils. Refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Bake, rotating the baking sheets halfway through, until the cookies are lightly golden around the edges, about 18 minutes. Let cool completely on the baking sheets.
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