Mandel Kranser Almond Crowns
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 cup
Butter (softened)1 cup
Sugar1
Egg Yolk2 tsps
Orange Peel (dried)2 cup
Flour1 tsp
Salt1
Water1
Egg WashDirections:
1
Cream together butter and sugar until light and fluffy
2
Add egg yolk and orange peel
3
Add flour, don't over mix
4
If the dough is too crumbly, add a little water
5
Chill the dough until firm enough to roll out
6
Make almond paste, or mix prepared almond paste (such as Odense brand) with egg white
7
If the paste is too hard to mix, grate it into the egg white and add enough water to achieve a spreadable consistency
8
After the dough is chilled, roll out dough nice and thin
9
Cut the dough into 3-inch strips
10
Gather extra dough, repeat until dough is used up
11
Spread almond paste mixture on dough, leaving 1/4-inch free at the top edge
12
Gently roll up the dough, and place on a cookie sheet, refrigerating until firm
13
Preheat oven to 350 degrees
14
Remove chilled dough from the refrigerator
15
Slice roll into 2-inch pieces, and arrange these on the cookie sheet, leaving a little room for spreading
16
Slice each 2-inch roll every 1/4-inch or so from the top down leaving about a 1/4-inch uncut at the bottom
17
Gently pull down the ends to form a crown shape
18
Brush each cookie with an egg wash, and sprinkle with almonds
19
If you prefer, use parl suukar, or pearl sugar, for a glittering effect
20
Bake 15 to 20 minutes, until pale golden in color, remove and cool
21
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22
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