In case you didn’t get your fair share of cookies this holiday, I present you with the Almond Wreath Cookie….
I saw this recipe in the December issue of Better Homes and Gardens and knew I HAD to make this recipe. If you are anything like me and love marzipan you are going to LOVE this cookie!!! It is definitely my new favorite. My husband enjoys them as well and he is normally a chocolate or mint guy…so even if you aren’t a huge marzipan fan you may end up liking them:).
One last thing to add…my rule of thumb while baking is to pretty much under-bake any cookie, brownie, etc…but not these babies. You want to bake them until they are a light golden brown to give them a nice chewy and moist texture.
I hope you enjoy them as much as we do!
Almond Wreath Cookie Recipe
Ingredients:
1 lb crumbled almond paste NOT marzipan…do not be confused!
2/3 cup of granulated sugar (5 oz) + additional sugar for decoration
1/2 tsp salt
3 egg whites
1/2 cup of flour
almond slices for decoration – approximately 1 cup
1 lb crumbled almond paste NOT marzipan…do not be confused!
2/3 cup of granulated sugar (5 oz) + additional sugar for decoration
1/2 tsp salt
3 egg whites
1/2 cup of flour
almond slices for decoration – approximately 1 cup
Directions:
1. In your stand mixer beat together the crumbled almond paste, sugar, salt and 2 of the egg whites until a thick paste forms. (You could also use a large bowl and hand mixer).
2. Sprinkle 1/2 cup of flour over the work surface.
3. Transfer paste to the surface. Knead into flour until a smooth dough forms.
4. Roll dough into 1/4 inch thickness (I use two paint stirrers taped together as my guide).
5. Using a floured doughnut cutter, cut wreathes, re-rolling as necessary.
6. Arrange wreaths on a parchment-lined baking sheet, spacing them at least an inch apart.
7. Brush with egg whites and decorate with almond slices.
8. Then sprinkle with granulated sugar.
9. Bake at 350 degrees F for approximately 11 to 12 minutes or until golden brown.
1. In your stand mixer beat together the crumbled almond paste, sugar, salt and 2 of the egg whites until a thick paste forms. (You could also use a large bowl and hand mixer).
2. Sprinkle 1/2 cup of flour over the work surface.
3. Transfer paste to the surface. Knead into flour until a smooth dough forms.
4. Roll dough into 1/4 inch thickness (I use two paint stirrers taped together as my guide).
5. Using a floured doughnut cutter, cut wreathes, re-rolling as necessary.
6. Arrange wreaths on a parchment-lined baking sheet, spacing them at least an inch apart.
7. Brush with egg whites and decorate with almond slices.
8. Then sprinkle with granulated sugar.
9. Bake at 350 degrees F for approximately 11 to 12 minutes or until golden brown.
Yield: 15 cookies
Recipe adapted from: Bullock-Prado, Gesine and Ramdene, Hali. The Nice List. Better Homes and Gardens, December 2014, p. 112.