Prep 1 hr
Cook 30 mins
These are a lot of work, but they're so delicious, and so pretty, that they're definitely worth it. You need a pastry bag with a #2 star tip to make 'em. I only make one batch a year to put in Christmas cookie baskets.
- 2 3⁄4 cups flour (all-purpose, unsifted)
- 1⁄4 teaspoon salt
- 1 cup brown sugar (light, not dark)
- 8 ounces almond paste
- 1 teaspoon cardamom (ground)
- 1 cup butter (softened)
- 1⁄2 cup almonds (blanched, chopped)
- 1 cup sugar
- 1⁄4 teaspoon baking soda
- 1⁄4 cup sour cream
- 2 egg whites
- 1 cup cherry preserves
- Sift flour with cardamom, baking soda, and salt.
- Soften butter. With electric mixer at medium speed, beat butter, brown sugar, and sour cream until light and fluffy.
- At low speed, beat in flour. Remove from mixer and stir in nuts.
- Divide dough in half. Shape each half into a roll about 1-1/2" in diameter. Wrap in plastic wrap and refrigerate overnight.
- Preheat oven to 350. Cut rolls into 1/4" slices and place on ungreased cookie sheets.
- Beat egg whites slightly with electric mixer. Crumble almond paste into egg whites, beating until added. Add sugar two tablespoons at a time, beating until well blended. Place mixture in a pastry bag with a #2 star tip and pipe a circle around the edge of each cookie (to form a wreath shape).
- Bake 12-15 minutes, or until light brown.
- When cooled, fill center of wreaths with cherry preserves.