Almond Butterwreaths

Almond Butterwreaths

Almond Butterwreaths

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 1 hour, 30 minutes

Yield: 40 cookies


  • 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
  • 1 ounce semi-sweet chocolate
  • 1 teaspoon butter


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