Although traditionally shaped into a letter, called a banketletter, these almond wreaths are just as good and a nice treat for Christmas.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Puff pastry with almond paste inside.
- 620 grams of Almond Paste
- 1 Sheet of Puff Pastry (40 cm × 24 cm × 2 mm)
- 1 Egg
- Optional: Almond Shavings
- Preheat your oven to 180 degrees Celsius.
- Cut the puff pastry in half.
- Divide the almond paste into two pieces.
- Roll each of those pieces into a long cylinder, the same length as the puff pastry.
- Place the almond paste onto the puff pastry, letting it stick out a little at the bottom and leaving some space at the top.
- Roll the puff pastry around the almond paste.
- Shape this into a circle, slide the almond paste that's sticking out into the other puff pastry end.
- Seal the puff pastry together and place the almond wreath on a baking sheet lined with baking paper.
- Brush with egg.
- Optional: Place almond shavings on top and brush with egg again.
- Bake for about 25 minutes, until golden brown.
The almond paste recipe states, “almond flour/ground almonds”. What exactly does that mean, either? Half & half??
No, I put both of those there because they’re the same thing. In some shops there’s ‘almond flour’ on the packaging and in others ‘finely ground almonds’. You could even make it yourself if you have a good food processor, but it is really just almonds crushed to the point that they resemble a flour texture. Hope this helps.