This is really a recipe for vanilla wreaths (or garlands, as the original recipe calls them). The original recipe is on a print from a homepage I can’t find any longer (www.danish-deli-food.com; the print is from 2005) – so unfortunately I can’t legally proof anything on this; but yes, I made changes on this one, too, and wrote this recipe in my own words.
I think I have a general problem with vanilla wreaths – they crumble the very instant they enter my mouth. Of course, most cookies have a tendency to do so, but this is really… Well. And it doesn’t matter how good they are otherwise. So next time I make a batch, I may just add an extra egg or extra butter or something like that.
Or I’ll just have to keep dipping them in my Christmas tea.
Anyway – they were a success with my family, so here is the recipe I used:
You can use other kinds of nuts – the original recipe calls for hazelnuts, but suggested almonds.
The original recipe says that the dough freezes well (I still have the leftover dough in my freezer).
550 g flour
375 g butter
250 g almonds
160 g cane sugar
3 teaspoons vanilla sugar
- Blend the almonds as finely as possible.
- Mix the flour, blended almonds, cane sugar, and vanilla sugar.
- Fold in the egg as well as possible – you can rub it in if you find it necessary, but be warned that it doesn’t assemble all the dry goods.
- Rub in the butter (by now it should start sticking).
- To make the cookies, take a piece of dough, roll it into a ball with a diameter of 1-1½ cm, and press it flat.
- To make the wreaths, you can either use a mincer or roll it into small sausages and shape the wreaths from that.
- Bake in a preheated oven at 200º C (390º F) for 10-11 minutes.
- Let them cool. Keep in airtight container.