Hands-On Time
20 Mins
Total Time
45 Mins
Yield
Makes 21 cookies
Greg DuPree

How to Make It

Step 1

Preheat oven to 375°F. Process almonds, sugar, cinnamon, allspice, and nutmeg in a food processor until finely ground, about 10 seconds.

Step 2

Whisk together egg and water in a small bowl. Roll puff pastry into a 12-inch square on a lightly floured surface. Brush pastry with half of egg mixture. Sprinkle almond mixture over half of pastry, pressing to adhere. Fold other half of pastry over almond mixture. Re-roll folded pastry into a 14- x 6-inch rectangle. Brush top of pastry with remaining egg mixture. Cut pastry crosswise into ½-inch wide strips. Twist the strips, and form each into a circle, pinching ends together to close. Place wreaths 1-inch apart on parchment-lined baking sheets. Bake until golden brown, 15 to 18 minutes. Cool on baking sheets about 5 minutes; transfer to a wire rack, and cool completely, about 20 minutes.

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Ratings & Reviews

/5
Reviews
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