Vanilla wreaths
The vanilla wreath is, for many, the king of Christmas cookies. Small, crispy, aromatic treats that all your friends, colleagues, and family will highly appreciate! This recipe does not meet the whole grain logo requirements, but it is an option for incorporating more whole grains into Christmas.
Ingredients
- 200 grams soft butter
- 150 grams sugar
- 100 grams finely chopped almonds possibly blanched
- 200 grams wheat flour with 25% whole grain
- 2 small or 1 large egg
- 1 stick vanilla possibly 2 tbsp vanilla sugar
Instructions
- Preheat the oven to 200 degrees Celsius.
- Finely chop the almonds in a food processor.
- Scrape the vanilla seeds out of the vanilla pod and mix them with a little sugar to ensure even distribution in the dough.
- Cream the soft butter with sugar, vanilla, and egg using a hand mixer or by hand.
- Add the finely chopped almonds and whole grain wheat flour.
- The mixture should be soft enough to be piped out with a piping bag fitted with a large star nozzle, or with your grandmother's pastry syringe.
- Pipe rings of about 5 cm in diameter onto a baking tray lined with parchment paper – about 25 per tray, and make about 2 trays.
- Bake them on the second-to-top rack in the oven for 8 minutes, or until they are lightly golden brown at the edges. Let them cool for two minutes on the baking tray before transferring them to a wire rack to cool completely.
Tip
- Store them in an airtight cookie tin, and they will keep for a long time.