Mandelkränzchen (Almond Wreaths)
At a Glance
- Prep
- 25 minutes
- Cook
- 30 minutes
- Total
- 55 minutes
- Servings
- 6 dozen cookies, 72 serving(s)
Categories
- Cookies
- Dessert
- Austrian
- European
- German
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Tree nuts
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 72. Current scale: 1x.
This old recipe is from my grandmother's recipe box. I'm not sure where she got it. I do remember eating them at her house during christmas past. My sister and I would use one finger each in the center hole and try and tear the cookie apart kind of like a wishbone. Who ever got the bigger section won and, of course, we each would keep winning and that meant eating more cookies. The time does not include overnight in the refridgerator.
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Equipment
Mixing bowls, sifter, cling wrap, rolling pin, 1 3/4-inch round cookie cutter, 3/4-inch round cookie cutter, baking sheets, pastry brush, spatula, cooling rack, oven
Ingredients
- 1 cup almonds
- 2 cups all-purpose flour
- 3/4 cup butter
- 1/4 cup sugar
- 2 eggs
Instructions
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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