A Cookie with a Story
These cookies remind me of my friend, Margie. She brought them to a party years ago. Everyone crowded around the plate. They looked like tiny, jeweled wreaths. I begged her for the recipe right then.
She wrote it on a card for me. I still have it. The ink is a little smudged now. That makes it more special. Don’t you love recipes with a story?
Why the Little Things Matter
This recipe has a secret. It uses almond flour, not regular flour. That makes them chewy and rich. It matters because it gives the cookie its heart.
The spices matter too. They are warm and cozy. Ginger, cinnamon, and a pinch of cardamom. They whisper “holidays” when you taste them. It’s not just about flavor. It’s about a feeling.
The Fun of Shaping Wreaths
This is the fun part. You roll the dough into little ropes. Then you make a circle and pinch the ends. It’s like playing with edible clay. I still laugh at my first ones. They were more like lumpy rings!
Then you dip them. The frothy egg white helps the almonds stick. Press on those sliced almonds. Doesn’t that smell amazing? Now, press in the cherry bits. Red and green, just like Christmas.
A Tiny Kitchen Surprise
Here is my favorite part. The recipe has a surprise inside. You fold orange marmalade into the dough. It gives little sweet, tangy spots. Fun fact: The coffee in the dough doesn’t taste like coffee! It just makes the chocolatey almond flavor deeper.
What’s your favorite “secret” ingredient in a cookie? I’d love to know. Mine is a pinch of black pepper in gingerbread.
Sharing the Warmth
When these come out of the oven, your kitchen will smell wonderful. Let them cool completely. Then, the final touch. A snowy dusting of confectioners’ sugar. It looks so pretty.
These cookies are made for sharing. They look like a gift on a plate. Do you have a neighbor or friend you like to bake for? I always make a double batch. One for me, one for them.
Your Turn in the Kitchen
Now it’s your turn. Don’t worry if your wreaths aren’t perfect. The taste is what counts. The dough needs a good chill. That makes it easier to handle. Trust me on this.
What holiday treat brings you the happiest memories? Is it a cookie, a pie, or maybe a special bread? Tell me about it. I love hearing your stories almost as much as I love baking.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Almond flour | 4 cups (18 ounces/510 grams) | For the cookie dough |
| Grated orange zest | 2 tablespoons | From about 2 oranges |
| Ground coffee | 1 tablespoon | |
| Ground cinnamon | 1 teaspoon | |
| Ground ginger | 1 teaspoon | |
| Ground cardamom | ½ teaspoon | |
| Salt | ¼ teaspoon | |
| Large egg whites | 3 | For the cookie dough |
| Granulated sugar | 1 ½ cups (10 ½ ounces/298 grams) | |
| Almond extract | 2 teaspoons | |
| Vanilla extract | 1 teaspoon | |
| Orange marmalade | 3 tablespoons | |
| Large egg whites | 2 | For the topping (whisked) |
| Sliced almonds | 2 cups (7 ounces/198 grams) | For the topping |
| Maraschino cherries | 40 | Combination of red and green, quartered |
| Confectioners’ sugar | As needed | For dusting before serving |
My Festive Spiced Almond Wreaths
Hello, my dear! Come sit. The kitchen smells like Christmas, doesn’t it? I’m making my special Spiced Almond Wreath Cookies. They look fancy, but they’re just fun to shape. My grandson calls them “edible ornaments.” I still laugh at that. The secret is a little coffee in the dough. It makes the spices sing. Don’t worry, you won’t taste coffee. You’ll just taste magic. Let’s make some together.
Step 1: Mix the Dry Ingredients
First, we mix our dry friends. Whisk the almond flour, orange zest, and all the spices in a bowl. That orange zest is so bright and sunny. It reminds me of my old tree. (Hard-learned tip: Grate the orange before you juice it. It’s much easier!)
Step 2: Whip the Egg Whites
Now, let’s whip the egg whites. Use your mixer’s whisk. Start slow until they get foamy. Then go faster. Watch them turn into soft, fluffy clouds. It’s my favorite part. It feels like a science experiment.
Step 3: Add Sugar and Flavor
Slowly pour in the sugar while whipping. Keep going until the mixture is shiny. Then add the almond and vanilla extracts. Doesn’t that smell amazing? It smells like my mother’s kitchen.
Step 4: Fold Everything Together
Gently fold the flour mixture into the fluffy whites. Do it in two parts. Be gentle, like you’re tucking in a blanket. Finally, fold in the orange marmalade. It adds little sweet, chewy bits. What’s your favorite cookie spice? Share below!
Step 5: Chill the Dough
Wrap the dough and let it rest in the fridge. This is a good time to clean up. The dough needs to firm up for at least an hour. I sometimes make it a day ahead. Patience makes a better cookie.
Step 6: Shape the Wreaths
Time to shape our wreaths! Roll pieces of dough into little ropes. Then shape each one into a circle. Press the ends together. It’s like playing with edible play-dough. Every wreath will have its own charming shape.
Step 7: Add Almonds and Cherries
Dip one side of each wreath in frothy egg white. Then press it into the sliced almonds. The almonds look like little snowflakes. Place them almond-side up on your baking sheet. Now, press in the cherry pieces. Red and green look so cheerful.
Step 8: Bake and Finish
Bake them low and slow. Switch the pans halfway through. Your house will fill with the most wonderful scent. Let them cool completely. Then, a final dusting of powdered sugar looks like a light snowfall. Perfect.
Cook Time: 45–50 minutes
Total Time: 2 hours (plus chilling)
Yield: 40 cookies
Category: Dessert, Cookies
Three Fun Twists to Try
Once you know the basic recipe, you can play! Here are three ideas I love. They make the cookies feel new again.
Lemon-Poppy Seed Twist
Use lemon zest instead of orange. Add a tablespoon of poppy seeds to the dough. So bright and sunny for a winter day.
Chocolate Dipped Edge
Skip the almond topping. After baking, let cookies cool. Then dip just half of each wreath in melted dark chocolate. Let it set. Divine.
Cranberry & Pistachio
Use chopped dried cranberries instead of cherries. Press chopped pistachios into the dough with the almonds. Pretty in pink and green.
Which one would you try first? Comment below!
Serving Them Up With Style
These cookies are stars on their own. But I love making a plate special. Arrange them on a simple white platter. Dust them with that snowy sugar just before guests arrive. You could tie a tiny ribbon bow on one, just for fun. It makes everyone smile.
For a drink, I’d pair them with something warm. A hot mug of spiced apple cider is perfect. The spices dance together. For a grown-up treat, a small glass of amaretto or a sweet sherry is lovely. It echoes the almond flavor. Which would you choose tonight?
Keeping Your Wreaths Fresh and Festive
These cookies keep beautifully. Store them in a tin at room temperature. They will stay fresh for a week. You can also freeze them for a month. Just layer them between parchment paper in a container.
I once made a double batch in November. We enjoyed some for Thanksgiving. The rest waited in the freezer for Christmas. It made December so much sweeter and calmer. Batch cooking is a gift to your future self.
This matters because holiday time is for family, not fussing in the kitchen. Having treats ready means more time for stories and laughter. Have you ever tried storing cookies this way? Share below!
Cookie Troubles? Let’s Fix Them Together
Is your dough too sticky? Just chill it longer. A firm dough is much easier to shape. I remember when my first batch spread into blobs. More chilling time was the simple fix.
Are the wreaths breaking when you move them? Be gentle. Use a thin spatula for support. This matters because a whole wreath feels like a special triumph. It builds your baking confidence with each success.
Do the almonds not stick well? Make sure your egg whites are frothy. Press the wreath in gently but firmly. This step matters for that wonderful crunchy texture. Which of these problems have you run into before?
Your Quick Cookie Questions, Answered
Q: Are these cookies gluten-free? A: Yes! Almond flour is naturally gluten-free. Just check your other labels to be sure.
Q: Can I make them ahead? A: Absolutely. The dough chills for up to a day. Baked cookies freeze wonderfully too.
Q: What if I don’t have orange marmalade? A: Apricot jam works just fine. The orange zest gives lots of flavor already.
Q: Can I make the recipe smaller? A: You can halve it easily. Just use one egg white for the dough. You may have a little left over.
Q: Any fun optional tip? A: Try a tiny sprinkle of flaky salt on top before baking. It makes the sweet flavors pop! Which tip will you try first?
From My Kitchen to Yours
I hope these spiced wreaths bring joy to your home. Baking them always reminds me of my own grandmother. Her kitchen smelled of almonds and love every December.
I would love to hear about your baking adventures. Did your family love them? Did you create a new tradition? Have you tried this recipe? Share your experience in the comments. Sharing stories is the best part of food.
Happy cooking!
—Grace Ellington.
Spiced Almond Wreath Christmas Cookies
Description
These festive Almond-Spice Christmas Wreath Cookies are a delightful holiday treat, featuring a spiced almond dough, a crunchy almond topping, and bright maraschino cherries.
Ingredients
Topping:
Instructions
- Whisk almond flour, orange zest, coffee, cinnamon, ginger, cardamom, and salt together in bowl.
- Using stand mixer fitted with whisk, whip egg whites on medium-low speed until foamy, about 1 minute.
- Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute.
- Gradually add sugar and whip until glossy, soft peaks form, 2 to 3 minutes.
- Whip in almond and vanilla extracts.
- Fold almond flour mixture into whipped whites in 2 additions until few white streaks remain.
- Fold in marmalade until no white streaks remain.
- Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm, at least 1 hour or up to 24 hours.
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 baking sheets with parchment paper.
- Whisk egg whites in shallow dish until frothy. Place almonds in second shallow dish.
- Divide 1 dough half into 20 pieces. On lightly floured counter, roll each piece into 5-inch rope, shape into circle, and press ends together to seal.
- Dip 1 side of each wreath into egg whites, letting excess drip off, then press gently into almonds. Place, almond side up, on prepared sheets (10 cookies per sheet).
- Press 4 cherry pieces into each wreath.
- Bake until firm and golden brown, 20 to 25 minutes, switching and rotating sheets halfway through baking.
- Let cookies cool on sheets for 5 minutes, then transfer to wire rack and let cool completely.
- Repeat with remaining dough, egg whites, almonds, and cherries, letting sheets cool between batches. Dust with confectioners’ sugar before serving.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days. For best results, dust with confectioners’ sugar just before serving.