Mandelkränzchen (almond Wreaths)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 1 cup almonds
• 2 cups all-purpose flour
• 3/4 cup butter
• 1/4 cup sugar
• 2 eggs

Recipe

• 1 finely chop the almonds and set aside.
• 2 measure and sift the flour into a bowl.
• 3 in a large mixing bowl, cream the butter until softened. gradually add the sugar, creaming until fluffy after each addition.
• 4 beat one egg and the yolk of the second egg together keeping the set aside for use the next day.
• 5 blend in slowly the beaten egg mixture making sure eggs are completely incorporated into the cookie mixture after each addition.
• 6 add flour into mixture in fourths, blending well after each addition.
• 7 on a large sheet of cling wrap, put the mixture and then roll until mixture is completely wrapped. refridgerate overnight.
• 8 preheat oven to 350°f.
• 9 remove one half of the dough from refridgerator and roll out on a lightly floured surface. roll out 1/4 inch thick.
• 10 using a 1 3/4 inch lightly floured cookie cutter, cut rounds out of the dough.
• 11 using a 3/4 inch lightly floured cookie cutter, cut out the centers of the cookies.
• 12 mix the center pieces, reroll and cut more cookies out or just add the center pieces to the cookie sheets as extra smaller cookies. your choice!
• 13 brush cookies lightly with the egg yolk from the second egg which has been lightly beaten. sprinkle cookies with the chopped almonds.
• 14 bake at 350f for 10-15 minute with a spatula, remove cookies from sheet to cooling rack.
• 15 repeat with remaining cookie dough from refridgerator.