Bavarian Cookie Wreaths Recipe
Ingredients
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs), divided | |
| Orange peel | 3 Teaspoon, divided | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 1 1/3 Cup (16 tbs) | |
| 1/4 cup Florida orange juice | ||
| Blanched almonds | 1/3 Cup (16 tbs), finely chopped | |
| 1 egg white beaten with 1 teaspoon water | ||
Directions
Preheat oven to 400°F.
In large bowl, mix flour, 3/4 cup sugar, 2 teaspoons orange peel and salt.
Using pastry blender, cut in butter and orange juice until mixture holds together.
Knead a few times and press into a ball.
Shape dough into 3/4 inch balls.
On lightly floured surface, roll each ball into a 6-inch rope.
Using two ropes, twist together to form one rope.
Pinch ends of rope together to make a wreath; place on lightly greased baking sheets.
In shallow dish, mix almonds, remaining 14 cup sugar and 1 teaspoon orange peel.
Brush top of each wreath with egg white mixture and sprinkle with sugar-almond mixture.
Bake 8 to 10 minutes or until lightly browned.
Remove to wire racks; cool completely.
Frost if desired.
In large bowl, mix flour, 3/4 cup sugar, 2 teaspoons orange peel and salt.
Using pastry blender, cut in butter and orange juice until mixture holds together.
Knead a few times and press into a ball.
Shape dough into 3/4 inch balls.
On lightly floured surface, roll each ball into a 6-inch rope.
Using two ropes, twist together to form one rope.
Pinch ends of rope together to make a wreath; place on lightly greased baking sheets.
In shallow dish, mix almonds, remaining 14 cup sugar and 1 teaspoon orange peel.
Brush top of each wreath with egg white mixture and sprinkle with sugar-almond mixture.
Bake 8 to 10 minutes or until lightly browned.
Remove to wire racks; cool completely.
Frost if desired.
Chef
