Mandelkränzchen (Almond Wreaths)

"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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Ready In:
55mins
Ingredients:
5
Yields:
6 dozen cookies
Serves:
72
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ingredients

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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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