Almond-Spice Christmas Wreath Cookies
By America's Test KitchenPublished on October 6, 2014
Time
2 hours, plus 1 hour chilling and 20 minutes cooling
Yield
Makes 40 cookies
Ingredients
Cookies
4 cups (18 ounces/510 grams) almond flour 2 tablespoons grated orange zest (2 oranges)1 tablespoon ground coffee 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon ground cardamom ¼ teaspoon salt 3 large egg whites 1 ½ cups (10 ½ ounces/298 grams) granulated sugar 2 teaspoons almond extract 1 teaspoon vanilla extract 3 tablespoons orange marmaladeTopping
2 large egg whites 2 cups (7 ounces/198 grams) sliced almonds 40 maraschino cherries (combination of red and green), quarteredConfectioners' sugarBefore You Begin
Dried cherries can be substituted for maraschino cherries in this recipe.
Instructions
- Whisk almond flour, orange zest, coffee, cinnamon, ginger, cardamom, and salt together in bowl. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, soft peaks form, 2 to 3 minutes. Whip in almond and vanilla extracts.
- Fold almond flour mixture into whipped whites in 2 additions until few white streaks remain. Fold in marmalade until no white streaks remain. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm, at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites in shallow dish until frothy. Place almonds in second shallow dish.
- Divide 1 dough half into 20 pieces. On lightly floured counter, roll each piece into 5-inch rope, shape into circle, and press ends together to seal. Dip 1 side of each wreath into egg whites, letting excess drip off, then press gently into almonds. Place, almond side up, on prepared sheets (10 cookies per sheet). Press 4 cherry pieces into each wreath.
- Bake until firm and golden brown, 20 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. Repeat with remaining dough, egg whites, almonds, and cherries, letting sheets cool between batches. Dust with confectioners’ sugar before serving.
for the cookies
for the topping
Time
2 hours, plus 1 hour chilling and 20 minutes coolingYield
Makes 40 cookiesIngredients
Cookies
4 cups (18 ounces/510 grams) almond flour
2 tablespoons grated orange zest (2 oranges)
1 tablespoon ground coffee
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon salt
3 large egg whites
1 ½ cups (10 ½ ounces/298 grams) granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
3 tablespoons orange marmalade
Topping
2 large egg whites
2 cups (7 ounces/198 grams) sliced almonds
40 maraschino cherries (combination of red and green), quartered
Confectioners' sugar
Ingredients
Cookies
4 cups (18 ounces/510 grams) almond flour
2 tablespoons grated orange zest (2 oranges)
1 tablespoon ground coffee
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon salt
3 large egg whites
1 ½ cups (10 ½ ounces/298 grams) granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
3 tablespoons orange marmalade
Topping
2 large egg whites
2 cups (7 ounces/198 grams) sliced almonds
40 maraschino cherries (combination of red and green), quartered
Confectioners' sugar
Ingredients
Cookies
4 cups (18 ounces/510 grams) almond flour
2 tablespoons grated orange zest (2 oranges)
1 tablespoon ground coffee
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon salt
3 large egg whites
1 ½ cups (10 ½ ounces/298 grams) granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
3 tablespoons orange marmalade
Topping
2 large egg whites
2 cups (7 ounces/198 grams) sliced almonds
40 maraschino cherries (combination of red and green), quartered
Confectioners' sugar
Why This Recipe Works
Pulling from the concept of how a macaron is made, this recipe uses almond flour and whipped egg whites to give these cookies a light, airy texture. We make them holiday-ready by rolling them into a wreath shape and strategically decorating them with sliced almonds and maraschino cherries. Dusting them with confectioners’ sugar is the finishing touch.
Before You Begin
Dried cherries can be substituted for maraschino cherries in this recipe.
Instructions
- Whisk almond flour, orange zest, coffee, cinnamon, ginger, cardamom, and salt together in bowl. Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and whip until glossy, soft peaks form, 2 to 3 minutes. Whip in almond and vanilla extracts.
- Fold almond flour mixture into whipped whites in 2 additions until few white streaks remain. Fold in marmalade until no white streaks remain. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm, at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper. Whisk egg whites in shallow dish until frothy. Place almonds in second shallow dish.
- Divide 1 dough half into 20 pieces. On lightly floured counter, roll each piece into 5-inch rope, shape into circle, and press ends together to seal. Dip 1 side of each wreath into egg whites, letting excess drip off, then press gently into almonds. Place, almond side up, on prepared sheets (10 cookies per sheet). Press 4 cherry pieces into each wreath.
- Bake until firm and golden brown, 20 to 25 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely. Repeat with remaining dough, egg whites, almonds, and cherries, letting sheets cool between batches. Dust with confectioners’ sugar before serving.
for the cookies
for the topping
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