RCI-BR.005.0640.001
Vaniliekranse – Vanilla wreaths
Recipe by Dane Uploaded by Drimble Wedge Christmas over here is a time of cookies. Crazy amounts of cookies. These are about as christmasy as it gets over here. A wonderful juxtaposition of sweet and slightly savory, crunchy and slightly chewy.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- / 2.1 oz by weight almonds60 gskinned and ground fine. Alternately same amount of store-bought almond flour.
- / 0.55 lb flour250 g
- Hartshorn / Baker’s ammonia / Ammonium Carbonate. You can substitute baking powder but know that the fluffiness will suffer.½ tsp
- / 4.4 oz by wt Caster Sugar125 g
- 1 ½ unit
- / 7 oz by wt cold butter200 g
- 1 unit
- 1 unit
Method
1
Split the vanilla pod lengthwise and use the back of a knife to scrape out the seeds. Combine the vanilla seeds with softened butter and sugar in a large mixing bowl, creaming together until light and fluffy.
5 minutes
2
Add the egg yolk and a pinch of salt to the creamed butter mixture, mixing until fully incorporated and smooth.
2 minutes
3
Gradually fold in flour until a soft, pliable dough forms that holds its shape without being sticky. Wrap the dough in plastic wrap and refrigerate to rest.
30 minutes
4
Preheat your oven to 190°C (375°F) and line baking sheets with parchment paper.
10 minutes
5
Transfer the chilled dough to a piping bag fitted with a star-shaped nozzle, or roll small portions into thin ropes approximately 10 cm long by hand.
5 minutes
6
Shape each rope into a small ring or wreath by joining the two ends together, pressing gently to seal, and place them evenly spaced on the prepared baking sheets.
10 minutes
7
Bake in the preheated oven until the cookies are set and lightly golden at the edges, being careful not to over-brown.
12 minutes
8
Remove the vaniliekranse from the oven and allow them to cool completely on the baking sheet before transferring to a wire rack or airtight tin for storage.
20 minutes