Almond Wreath Cookies
Submitted by Vlooi
Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.
YIELD
4 servingsPREP
50 minCOOK
10 minREADY
60 minThese showpiece cookies bring bakery-level elegance to your holiday table with minimal fuss.
Ground almonds blended into the dough create a tender, nutty base, while piping the wreaths with a star tip gives them those gorgeous ridges that catch the light.
The candied cherry “holly berries” make them unmistakably festive, and chilling the piped wreaths before baking helps them hold their shape perfectly.
Pro Tips
- Grind almonds fine: Process the blanched almonds with sugar until they’re nearly a powder; this helps them blend smoothly into the dough and prevents chunky bits that could clog the piping tip.
- Chill before baking: The 15-minute fridge rest is crucial for keeping those piped ridges sharp and preventing the wreaths from spreading into puddles.
- Cherry prep: Slice green cherries thin and quarter the red ones so they press into the dough without weighing down the delicate wreaths.
Ingredients
Directions
In food processor with chopping blade, process almonds and ¼ cup sugar until almonds are finely ground; set aside.
Lightly grease 5 baking sheets (or 2 baking sheets + 3 sheets of aluminum foil or parchment paper, to chill wreaths before baking).
In large bowl w/ mixer at medium speed, beat butter and remaining ½ cup sugar until light and fluffy. Beat in egg, milk andamp; vanilla and almond extracts until well blended.
Reduce mixer speed to low; gradually beat in 1½ cup flour, the ground almond mixture, baking powder and salt til mixed.
Beat in enough of remaining flour until soft dough forms.
Spoon about ⅓ of dough into large pastry bag w/ ¼ and open star tip.
Pipe ½ inch thick strip of dough onto baking sheets to form 2 inch diameter wreaths, about 1 inch apart.
Refrigerate on baking sheets 15 min. to firm dough.
Cut each green cherry into 8 slices. Cut each red cherry into quarters.
Heat oven to 375℉ (190℃). Press a red cherry onto each wreath and place 2 green slices on each side of the red cherry.
Bake 8 to 10 min. - til golden brown on top and lightly browned on bottom.
Cool completely on wire rack. Store in airtight container.
Makes about 1½ doz. cookies.
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