Holiday Almond Wreaths

These are the piped almond shortbread wreaths that show up on Christmas cookie trays across Northern Europe and throughout the American Midwest. The star-tip ridges catch the oven heat and turn deep golden, while the dough itself stays tender and crumbly inside. Red and green candied cherries placed like tiny ornaments give them proper holiday dressing.

Ground almonds folded into the dough add a subtle nutty depth and fine texture that plain sugar cookies lack. Almond extract amplifies that flavor further. This pairing is what makes these wreaths taste distinctly like a European Christmas cookie rather than a generic shortbread.

Piping the dough is easier than it looks. Fit a pastry bag with a ½-inch star tip, hold it perpendicular to the sheet, and pipe a small circle in one continuous squeeze. The dough needs to be soft enough to push through the tip but firm enough to hold the ridged shape, so don’t over-chill it before piping.

Chef Tips

• Use real butter in place of margarine if possible. Flavor and texture both improve noticeably.
• Pipe test wreaths onto parchment before committing to the full sheet. Adjust dough softness with a teaspoon of milk if needed.
• Place candied cherry pieces immediately after piping, before the surface crusts over. Cherries won’t stick once the dough firms.
• Cool on the sheet for 2 minutes before moving to racks. Hot piped cookies are fragile.

Variations

• Swap almond extract for orange-blossom water or a teaspoon of finely grated orange zest.
• Dip cooled wreaths halfway in melted chocolate for a fancier finish.
• Use slivered candied orange peel or silver dragees instead of cherries.