Christmas and vanilla wreaths go hand in hand, and the small, vanilla-scented wreaths simply taste better when you bake them yourself!
Recipe for vanilla wreaths
Christmas and vanilla wreath cookies go hand in hand, and the small, vanilla-scented cookies just taste better when you bake them yourself!
In this recipe, there are generous amounts of real vanilla seeds and finely chopped almonds, which taste great and make the cookies both crispy and moist at the same time.
Store the vanilla wreath cookies in a cookie tin with a tightly fitting lid. This is essential for the cookies’ flavor and crispy texture.
Servings: pcs.
Vanilla Wreaths
Christmas and vanilla wreaths go hand in hand, and the small, vanilla-scented wreaths simply taste better when you bake them yourself!
Ingredients
- 250 gram Wheat Flour
- 125 gram Sugar
- 1 pcs. Vanilla Pod
- 200 gram Butter or margarine
- 1 pcs. Egg Yolk
- 100 gram Almonds finest minced or almond flour
Instructions
- Split the vanilla pod and scrape out the seeds with a small, sharp knife.
- Take a bit of the sugar onto the cutting board and "mash" the vanilla seeds and sugar together so the seeds separate.
- Mix wheat flour, sugar, vanilla sugar, and finely chopped almonds in a bowl or dough dish.
- Cut the butter into smaller pieces and crumble it into the mixture until it resembles grated cheese.
- Combine the dough with the egg yolk and knead it together with a light hand.
- Refrigerate the dough for an hour until it's ready to use.
- Fit a star-shaped nozzle into a meat grinder and run the dough through the machine.
- Alternatively, use a sturdy piping bag with a star tip. Place the dough in the bag and shape it into wreaths.
- Mold the 6-8 centimeter long sticks into wreaths and place them on a baking sheet lined with baking paper.
- Bake the cookies for 10-14 minutes at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven or 180 degrees in a fan-forced oven. Keep an eye on them, as ovens can vary greatly. They should take on a slight color, which means they are fully baked.
- Place the fully baked vanilla wreaths on a cooling rack to cool down.
- Store in an airtight tin.
Notes
Feel free to use the dough you can't get out of the meat grinder and roll it into a sausage. Cut them into thin slices and roll them. Press them a bit flat, for example with a fork, and bake them in the oven just like your vanilla wreaths.