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    Almond Butterwreaths


    Source of Recipe


    The Complete Dessert Cookbook by Johna Blinn

    List of Ingredients




    1 cup butter softened
    1 cup sugar
    1 teaspoon lemon rind grated
    2 teaspoons orange rind grated
    2 teaspoons anise seeds crushed in mortar
    1/4 teaspoon salt
    1 1/2 cups ground almonds
    2 3/4 cups all-purpose flour
    2 egg yolks
    2 tablespoons unsweetened cocoa
    sliced almonds
    candied cherries cut up
    ***CHOCOLATE GLAZE***
    1 ounce semi-sweet chocolate
    1 teaspoon butter

    Recipe



    Cream butter with sugar; beat in peels, anise seeds and salt. Gradually beat in ground almonds, flour and egg yolks. Divide dough in half; beat cocoa into one half. Shape dough into narrow ropes; cut into 6-inch lengths and form into rings. . Decorate with sliced almonds and cherries. Place on greased baking sheet; bake in preheated 375ºF. oven 8 to 10 minutes, or until light golden on bottom. Cool on wire racks. Drizzle Chocolate Glaze over cookies. Let dry.

    Chocolate Glaze: Melt chocolate with butter in saucepan, stirring over low heat.

    Makes 40

    NOTE: To grind your own almonds, start with 6 ounces whole blanched almonds (about 1 1/4 cups). Grind half at a time, stop-and-go fashion, in electric blender.

 

 

 

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