Mandelkränzchen (Almond Wreaths)
- Ready In:
- 55mins
- Ingredients:
- 5
- Yields:
-
6 dozen cookies
- Serves:
- 72
ingredients
- 1 cup almonds
- 2 cups all-purpose flour
- 3⁄4 cup butter
- 1⁄4 cup sugar
- 2 eggs
directions
- Finely chop the almonds and set aside.
- Measure and sift the flour into a bowl.
- In a large mixing bowl, cream the butter until softened. Gradually add the sugar, creaming until fluffy after each addition.
- Beat one egg and the yolk of the second egg together keeping the white set aside for use the next day.
- Blend in slowly the beaten egg mixture making sure eggs are completely incorporated into the cookie mixture after each addition.
- Add flour into mixture in fourths, blending well after each addition.
- On a large sheet of cling wrap, put the mixture and then roll until mixture is completely wrapped. Refridgerate overnight.
- Preheat oven to 350°F.
- Remove one half of the dough from refridgerator and roll out on a lightly floured surface. Roll out 1/4 inch thick.
- Using a 1 3/4 inch lightly floured cookie cutter, cut rounds out of the dough.
- Using a 3/4 inch lightly floured cookie cutter, cut out the centers of the cookies.
- Mix the center pieces, reroll and cut more cookies out or just add the center pieces to the cookie sheets as extra smaller cookies. Your choice!
- Brush cookies lightly with the egg yolk from the second egg which has been lightly beaten. Sprinkle cookies with the chopped almonds.
- Bake at 350F for 10-15 minute With a spatula, remove cookies from sheet to cooling rack.
- Repeat with remaining cookie dough from refridgerator.
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