Name: Almond shortbread wreaths with brandy glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24
Ingredients: 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

Almond shortbread wreaths with brandy glaze

Australian Gourmet Traveller Christmas biscuit recipe for almond shortbread wreaths with brandy glaze.

Serves 24

Prep

15M

Cook

15M

Total

30M

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

Ingredients

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

Main

1.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.

2.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.