A Cookie with a Story
Let me tell you about my spiced almond wreaths. They look fancy, don’t they? But they come from a happy kitchen mess. My grandson once tried to help. He made one wreath shaped like a lopsided heart. I still laugh at that. We baked it anyway. It was the best one on the tray.
That’s why this matters. Food is about the fun you have making it. Perfect circles are nice. But a funny shape tells a better story. What was your funniest kitchen mistake? I bet it tasted wonderful.
Why These Flavors Sing
Now, let’s talk about the taste. Almond flour makes them rich and tender. The orange zest and marmalade give a sunny little wink. Doesn’t that smell amazing? Then come the warm spices. Cinnamon, ginger, and cardamom.
They hug you like a cozy blanket. *Fun fact: cardamom is often called the “queen of spices.”* It’s a special guest in these cookies. The coffee? Just a whisper. It makes the other flavors stand up and say hello.
The Secret is in the Whisk
These cookies are light as a cloud. How? We whip the egg whites. Watch them turn foamy, then fluffy. They grow tall and glossy when you add the sugar. This is the magic step. It gives the cookies their gentle lift.
Folding in the flour mix is important. Be kind and gentle. You want to keep all that lovely air inside. Think of it as tucking the dough into bed. Do you have a favorite baking trick that feels like magic?
Shaping Your Wreaths
The dough chills to make it easy to handle. Roll a piece into a little rope. Then connect the ends. See? A wreath! If it breaks, just pinch it together. No one will know. Dip the top in egg white and then almonds. The almonds toast in the oven and get so crunchy.
Press in the cherry bits. Red and green are so cheerful. That’s why this matters. Your hands make something beautiful. It’s a quiet, happy kind of work. Which do you like more: shaping dough or decorating?
A Warm Kitchen Moment
As they bake, your whole house will smell like Christmas. Let them cool completely. Then, the last touch. A snowy dusting of confectioners’ sugar. It makes them look like a frosty morning.
I always make a double batch. Some for the table, some to give away. Sharing food is sharing joy. Who will you share your first batch with? I’d love to hear.
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 (red & green) | Quartered, for the topping |
| Confectioners’ sugar | As needed | For dusting before serving |
My Spiced Almond Wreath Christmas Cookies
Hello, my dear. Come sit at the counter. I want to share my favorite Christmas cookie recipe. These little wreaths are full of cozy spices and happy memories. I first made them with my granddaughter, Lily. We got flour everywhere! I still laugh at that.
They smell like a holiday hug. Orange zest, cinnamon, and a hint of coffee. Doesn’t that sound amazing? The dough is soft and needs a little nap in the fridge. That’s our secret for perfect cookies. Let’s begin our baking day together.
Ingredients
- Almond flour
- Spices (cinnamon, etc.)
- Orange zest
- Salt
- Egg whites
- Sugar
- Extracts (e.g., vanilla, almond)
- Orange marmalade
- Sliced almonds
- Red and green cherries
- Confectioners’ sugar (for dusting)
Instructions
Step 1: Grab a big bowl. Whisk your almond flour with all the spices. Add the orange zest and salt. This mix is the heart of the cookie. It will smell wonderful already. I always take a deep breath here.
Step 2: Now, let’s whip the egg whites. Use your mixer’s whisk. Start slow until they get foamy. Then go faster. Watch for soft, glossy peaks. It’s like making a cloud! Gently mix in the sugar and extracts.
Step 3: Fold the dry mix into your fluffy cloud. Do this in two parts. Be gentle so it stays light. Then, fold in the orange marmalade. It adds little sweet bits. (My hard-learned tip: Fold slowly. No rushing!)
Step 4: Wrap the dough in plastic. Let it rest in the fridge. This is its nap time. One hour at least. I use this time to wash bowls. Or have a cup of tea. Patience makes the best cookies.
Step 5: Heat your oven to 300 degrees. Line your baking sheets. Now, the fun part! Roll dough pieces into little ropes. Shape each into a circle. Press the ends together to seal. It’s like making tiny edible bracelets.
Step 6: Whisk two egg whites until frothy. Dip one side of each wreath in it. Then press that side into sliced almonds. The almonds stick like magic. Place them almond-side up on your sheet. What spice makes these cookies smell like Christmas? Share below!
Step 7: Press cherry pieces into each wreath. I use red and green for cheer. Bake for 20 to 25 minutes. Switch the pans halfway. Your kitchen will smell incredible. Let them cool completely on a rack.
Step 8: The final touch! Dust them with confectioners’ sugar. It looks like a dusting of snow. So pretty on a holiday plate. These cookies are a labor of love. And love is always worth it.
Cook Time: 25 minutes per batch
Total Time: About 2 hours (with chilling)
Yield: About 40 cookies
Category: Dessert, Cookies
Three Fun Twists to Try
Once you master the classic, try a little switch-up. It’s fun to play in the kitchen. Here are three ideas I love.
- Lemon-Poppy Seed Twist: Use lemon zest instead of orange. Add a tablespoon of poppy seeds to the dough. So bright and cheerful!
- Chocolate Drizzle Delight: Skip the cherries. After baking, drizzle melted dark chocolate over the wreaths. Let it set. Pure decadence.
- Cranberry Orange Swap: Use dried cranberries instead of cherries. Chop them up small. It’s a tangy, ruby-red surprise in every bite.
Which one would you try first? Comment below!
Serving Them Up With Style
These cookies deserve a lovely presentation. Arrange them on a vintage cake stand. It feels so special. Or pack them in a pretty tin for gifting. Add a ribbon for a personal touch.
For a cozy pairing, I love hot spiced apple cider. The spices dance together. For the grown-ups, a small glass of amaretto is lovely. It echoes the almond flavor perfectly.
Which would you choose tonight? A warm drink by the fire? Or a fancy plate for guests? Either way, it’s a moment of joy.
Keeping Your Wreaths Fresh & 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. I froze half for December guests. It was such a relief! Batch cooking saves your sanity during the busy holidays. It means more time for stories by the fire.
Thaw frozen cookies on the counter. A light dusting of fresh sugar makes them sparkle. This planning matters. It lets you share homemade joy without last-minute stress. 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. Chilling was the simple fix I needed.
Are the wreaths breaking when you move them? Be gentle. Use a thin spatula for support. This care ensures your wreaths stay pretty. It builds your confidence as a baker.
Are the almonds not sticking? Make sure your egg whites are frothy. Press the wreath in gently. This step matters for that lovely, crunchy topping. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Are these cookies gluten-free? A: Yes! Almond flour is naturally gluten-free. Just check your other labels.
Q: Can I make the dough ahead? A: Absolutely. It chills well for up to 24 hours.
Q: I don’t have cardamom. What can I use? A: A pinch more cinnamon or nutmeg works nicely.
Q: Can I halve the recipe? A: You can. Just use a medium egg for the one egg white.
Q: Any optional tips? A: A *fun fact*: the coffee deepens the spice flavor. You won’t taste it directly! Which tip will you try first?
From My Kitchen to Yours
I hope you love making these spiced wreaths. The kitchen smells are part of the magic. It reminds me of my own grandmother’s house.
I would love to hear about your baking day. Your stories make this all so special. Have you tried this recipe? Tell me about your experience in the comments.
Happy cooking!
—Grace Ellington
Spiced Almond Wreath Christmas Cookies
Description
Almond-Spice Christmas Wreath Cookies
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.