Almond Wreaths Recipes

ALMOND WREATHS

Steps:

• Combine butter and 1 cup powdered sugar in bowl. Beat at medium speed until creamy. Add egg, almond extract and salt; continue beating until mixed. Add flour; beat at low speed until well mixed. Divide dough in half. Wrap each half in plastic food wrap. Refrigerate 30 minutes.
• Heat oven to 375°F.
• Shape dough, one-half at a time, (keeping remaining dough refrigerated) into 1-inch balls. Cut each ball in half; roll each half into 4 1/2-inch rope. Gently twist two ropes together; shape into a wreath. Place 1-inch apart onto ungreased cookie sheets. Bake 7-8 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; removeto cooling rack placed over waxed paper.Cool completely.
• Combine all glaze ingredients in bowl; stir until smooth. Brush glaze onto cooled cookies using pastry brush; immediately sprinkle with decorations, as desired.

CHRISTMAS WREATHS

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

MANDELKRäNZCHEN (ALMOND WREATHS)

Steps:

• 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.

CHERRY ALMOND WREATH

Steps:

• In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon zest, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat butter, flour, sugar, extract and lemon zest. Stir in almonds and cherries. Refrigerate. , Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour., Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

EASY DANISH ALMOND PASTRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch cake pan with parchment paper.
• Unroll 1 tube of crescent roll dough and spread in the bottom of the prepared pan. Seal the seams of the dough to prevent from separation.
• Roll almond paste into a thin sheet, large enough to cover your cake pan. Cut edges with a knife or rolling pizza cutter.
• Combine mascarpone cheese, 1/2 cup white sugar, and egg yolk in the bowl of an electric mixer; mix until thoroughly combined and smooth with no lumps remaining. Spread evenly on top of dough. Place rolled out almond paste on top of cheese mixture.
• Open the remaining tube of crescent dough, unroll it, and put on top of the almond paste. Seal all of the seams and ensure dough covers the entire top of the pan. Whisk egg white and use a pastry brush to spread on the top of the rolled out dough. Spread sliced almonds on top to coat. Lightly sprinkle remaining white sugar evenly on top.
• Bake in the preheated oven until top is golden brown, 25 to 30 minutes. Remove from the oven and allow to cool.
• Meanwhile, mix powdered sugar and water for glaze together in a bowl. Drizzle over the top of the cooled Danish and cut.