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Mascarpone

Almond shortbread wreaths with brandy glaze


You might need a little elbow grease to pipe these beauties, but the result is a gorgeously short, delicate biscuit which just screams Christmas.

You'll need

280 gm softened butter 80 gm raw caster sugar Finely grated rind of 1 lemon and 1 orange 300 gm (2 cups) plain flour 80 gm almond meal 30 ml orange juice ½ tsp each finely grated nutmeg and ground cinnamon To decorate: silver dragées and red holly sugar beads (optional; see note)   Brandy glaze 340 gm pure icing sugar, sifted 60 ml (¼ cup) orange juice 45 ml brandy

Method

  • 01
  • Preheat oven to 180C. Beat butter, caster sugar and grated rinds in an electric mixer until light and fluffy (5-6 minutes). Add flour, almond meal, orange juice and spices and beat to just combine. Transfer to a piping bag fitted with a 2cm fluted nozzle. Pipe 7cm-diameter wreaths onto baking trays lined with baking paper, leaving 2-3cm in between each to spread, then bake until light golden (12-15 minutes). Cool completely on trays, then transfer to a wire rack placed over a tray.
  • 02
  • Meanwhile, for brandy glaze, combine ingredients in a bowl and mix until smooth and of drizzling consistency (add a little water to thin if necessary). Drizzle a little over each wreath, allowing excess to run off, decorate with silver dragées and red holly sugar beads, stand until set (15-20 minutes). Almond shortbread wreaths will keep stored in an airtight container for up to 2 weeks.

Note Silver dragées and red holly sugar beads are available from specialist cake decorating suppliers.


At A Glance

  • Serves 24 people
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At A Glance

  • Serves 24 people

Featured in

Dec 2009

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