Almond Vanilla Bean Wreath Cookies
Almond Vanilla Bean Wreath Cookies
These are a lovely addition to your holiday cookie plate. Made with almond flour and all-purpose flour. A nice modern use for your cookie press.
A little almond decoration on the seam.
I’ve tried these for years but struggled to get a consistent looking cookie. The trick? Pipe a straight line, cut it into 4 inch segments, then form a wreath. They are sturdy enough to be handled.
After forming and chilling them, toss in sugar before baking.
I used a the little green straw to measure my segments to cut the dough to length.
Vanilla Wreaths
Directions:
1 vanilla pod
200 g butter room temperature
180 g sugar
3 g salt
1 egg
½ teaspoon vanilla extract
250 g all-purpose flour
75 g almonds flour, sifted then weighed
Large crystal sugar, optional
Split the vanilla pod lengthwise and scrape out the seed with the tip of a knife. Mix the seeds with some sugar.
Cream the sugar, vanilla seeds with the butter. Mix in the egg, finally mix in the ground almonds and flour.
Use a cookie press and the star attachment. Place the strings of dough on the table, cut them into 4 inch pieces. Join the ends to form a wreath, and place the cookies on a baking sheet lined with parchment paper.
Chill the cookies 15 minutes.
Sprinkle with large crystal sugar, if using. Place 2 almond slices on the wreath at the joint where the ends are connected.
Bake at 350℉ (180℃) until lightly golden about 10-12 minutes. Cool and store in an airtight container at room temperature.