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Title: Christmas Wreaths
Categories: Chocolate Cookie Dessert
Yield: 4 Servings
| 1 1/4 | c | Sliced unblanched almonds, |
| Divided | ||
| 2 1/4 | c | All-purpose flour, divided |
| 2/3 | c | Granulated sugar |
| 1/3 | c | Confectioners' sugar |
| 1/2 | ts | Salt |
| 1 | c | (2 sticks) unsalted butter, |
| Chilled and cut into | ||
| 1/2 | -inch cubes | |
| 1 | lg | Egg, chilled |
| 4 | ts | Vanilla extract |
| 2 | ts | Almond extract |
| 3 | tb | Colored sugar |
Make the cookie dough: 1. Position a rack in the center of the oven and preheat to 375~F. Put three heavy, large ungreased baking sheets in the refrigerator.
2. In a food processor fitted with the metal chopping blade, process 3/4 cup of the almonds with 1 cup of the flour for 30 to 45 seconds, or until the mixture is ground to a fine powder. Add the remaining 1 1/4 cups flour, granulated sugar, confectioners' sugar and salt. Process for 10 to 15 seconds, or until the mixture is thoroughly blended.
3. Evenly distribute the butter cubes in a circle around the chopping blade. Add the egg, vanilla and almond extracts. Process for 45 to 60 seconds, or until the mixture is creamy. (Make sure that the butter is completely blended into the batter.)
4. Fill a pastry hag fitted with a closed star tip (such as Ateco #3) with one-fourth of the cookie dough. (Slightly pry open the teeth on the end of the pastry tip so that any small nut particles do not get caught between the points as you pipe.)
5. Remove a chilled baking sheet from the refrigerator. Starting at the left-hand side of the midsection of the baking sheet, pipe 1 3/4-inch wreaths about 2 inches apart, across the center of the baking sheet. (This will enable you to pipe straight and even lines across the baking sheet.) Continue piping until the bottom half of the baking sheet is covered with piped cookies. Turn the baking sheet 180 degrees and continue piping wreaths onto the other half of the baking sheet.
6. Lightly crush the remaining 1/2 cup of almonds in your hand. Sprinkle the tops of the cookies with some of the crushed almonds and colored sugar. Refrigerate the baking sheet for 10 to 15 minutes, or until the piped cookie dough is firm. Pipe the rest of the cookie dough onto the remaining chilled baking sheets. Sprinkle with the crushed almonds and colored sugar and then refrigerate.
7. Bake the cookies one baking sheet at a time for 12 to 15 minutes, or until lightly browned. Turn the baking sheet halfway through baking for even browning. Using a metal pancake spatula, immediately transfer the cookies to wire racks to cool. Store the cookies in an airtight container at room temperature for up to three weeks.
Source: Chocolatier magazine, January 1991 PREPARATION: 1 hour plus baking, chilling and cooling times.
From: Danial Mannen Date: 12-17-97 (09:50) The Once And Future Legend (1) Cooking
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