Almond wreaths

Ingredients for 1 servings:

• 500 g flour
• 500 g butter, soft
• 2 egg yolks
• 250 g sour cream
• 6 egg whites
• 500 g almonds, peeled and ground
• 500 g powdered sugar

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 13 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 50 minutes

delicious almond wreaths according to my grandmother’s recipe

Put the flour, butter, egg yolks, and sour cream in a bowl and knead. Chill for at least 1 hour. Roll out the dough to a thickness of about 3 mm and cut out shapes using a wreath cutter. Let the cut-out wreaths stand overnight. The next day, prepare the meringue. Beat the egg whites and fold in the almonds and powdered sugar. It’s best to mix the almonds and powdered sugar beforehand and add them gradually until the mixture is creamy to firm (depending on the size of the eggs, it should rise). Pipe this mixture onto the wreaths. Bake in a hot oven at 170 °C (top/bottom heat) for about 15-20 minutes, until the dough is lightly browned and the meringue has changed color very slightly.