Almond wreaths

Name: Almond wreaths
Total time: 1 h
Yield: about 15 pairs (30 pieces)
Cuisine: Hungarian
Ingredients: 230 g all-purpose flour; 140 g cold butter; 30 g powdered sugar; 1 egg yolk; 1 egg for brushing; 50 g chopped white almonds; about 100 g jam (currant, raspberry) for sandwiching; 1 pinch salt

Time: 1 hourabout 15 pairs (30 pieces)approx. 130 kcal / serving (estimated)approx. 2 g protein / serving

Almond wreaths are a Christmas classic: crumbly buttery dough with chopped almonds, sandwiched with jam. Simple, pretty, and ready in half an hour. The jam color shows through the hole.

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Method

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Mix the flour with the powdered sugar and salt. Slice in the cold butter and rub in with your fingertips. Add the egg yolk and work together quickly. Wrap and chill for 30 minutes.
Preheat the oven to 180 °C (165 °C fan).
Roll the dough on a floured board to the thickness of a knife back (about 3 mm) and cut out with a wreath-shaped cutter (or a round cutter, then cut out the middle). You need an even number of wreaths.
Place on a parchment-lined tray and brush with beaten egg. Sprinkle half of them with chopped almonds.
Bake at 180 °C for 10-12 minutes until light golden.
When cool, spread the plain ones with jam and top with the almond ones. Rest for a day so the dough softens.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

Tips

Work with cold butter so it stays crumbly.
Flour the board when rolling so it does not stick.
Chocolate cream can replace the jam.
Rest for a day after sandwiching.

Frequently asked questions

How long do they keep?

Without jam 2 weeks, with jam 4-5 days.

Without a cutter?

Cut out with a glass, and the middle with a smaller glass.

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