Wednesday, July 22, 2015


Vanilla Wreaths

makes: 3 dozen

1-1/2 cups all-purpose flour
½ cup sugar
⅛ teaspoon baking powder
dash of salt
½ cup butter, room temperature
1 egg, beaten
¼ cup blanched ground almonds
1 teaspoon vanilla

To blanch almonds, place in boiling water for 30 seconds. Place in clean tea towel and rub off the skins. Place in a food processor to grind into a meal. In a bowl, sift together, flour, sugar, baking powder, and salt. Cut in butter with fork or rub with clean hands until crumbly. Stir in eggs, almonds, and vanilla. Form dough into a ball and wrap in plastic wrap. Refrigerate 30-40 minutes. Preheat oven to 375 F. Lightly grease baking sheet or line with parchment paper. Roll dough into logs about ¼" thick. Cut into sections 5-6 inches in length. Place on cookie sheet, gently overlapping the ends. Alternatively, place dough in a cookie press and squeeze out into the circles. Bake 8-10 minutes or until lightly browned. Transfer to wire racks to cool.

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