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Name: Butter Cookie Almond Wreath Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Unsalted butter; at room; ; (2 sticks); 1 c Powdered sugar; 2 1/2 c All-purpose flour; 2 Egg yolks; 1 c Almond paste; at room; 1 ts Almond extract

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INGREDIENTS

1 c Unsalted butter; at room
; (2 sticks)
1 c Powdered sugar
2 1/2 c All-purpose flour
2 Egg yolks
1 c Almond paste; at room
1 ts Almond extract

Servings

INSTRUCTIONS

MMMMM------------------------ROYAL ICING----------------------------- 1 lb Powdered sugar; (3 to 4 cup) 1 Egg whites; up to 2 1 ts Almond extract In a large mixing bowl, cream together the butter, almond paste, and sugar until very smooth. Blend in the almond extract and egg yolks. In a separate bowl, stir together the salt and flour, then blend into the butter mixture. Chill the dough for 30 minutes. Preheat over to 350 degrees. Cover several cookie sheets with parchment paper. Cut off portions of the dough and shape into ropes about the thickness of your thumb, each 1 inch longer than the previous, beginning at 4 inches and ending at 18 inches. You will have 15 strands. Shape each strand into a circle and place on the parchment-covered baking sheets. Bake for 10 minutes or until pale gold. Cool. To make Royal icing: Place the powdered sugar in the large bowl of an electric mixer. Add one egg white and the almond extract. Mix until smooth and well blended. If necessary, add part or all of the second egg white. The icing needs to be thin enough to press through the fine tip of a pastry bag. (In place of a pastry bag, you can use a cone made from waxed paper. Snip off the bottom of the cone to form a fine-tip opening.) Spoon the icing into pastry bag (or waxed paper cone). To assemble cake: Place the largest cookie ring on a serving plate. Press the Royal Icing through the pastry bag in a zigzag pattern all the way around the ring. Top with the next largest ring. Repeat the zigzag piping procedure. Continue stacking and frosting the rings to form a balanced tower. Decorate the top with a fresh rose and the sides with flags, flowers, marzipan candies, or cracker bonbons, using the Royal icing to adhere them to the cake. To serve cake: Life the top part of the tower off, and break the remaining rings into 2- or 3-inch pieces. Makes approximately 48 servings. Beatrice Ojakangas, Scandinavian Feasts (copyright 1992 by Stewart, Tabori, and Chang). Recipe by: Good Morning America

NOTES

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Butter Cookie Almond Wreath Cake

1 c Unsalted butter; at room
 ; (2 sticks)
1 c Powdered sugar
2 1/2 c All-purpose flour
2 Egg yolks
1 c Almond paste; at room
1 ts Almond extract

MMMMM------------------------ROYAL ICING-----------------------------      1 lb Powdered sugar; (3 to 4 cup)      1    Egg whites; up to 2      1 ts Almond extract   In a large mixing bowl, cream together the butter, almond paste, and  sugar until very smooth. Blend in the almond extract and egg yolks.  In a separate bowl, stir together the salt and flour, then blend into  the butter mixture. Chill the dough for 30 minutes. Preheat over to  350 degrees. Cover several cookie sheets with parchment paper. Cut  off portions of the dough and shape into ropes about the thickness of  your thumb, each 1 inch longer than the previous, beginning at 4  inches and ending at 18 inches. You will have 15 strands. Shape each  strand into a circle and place on the parchment-covered baking  sheets. Bake for 10 minutes or until pale gold. Cool.    To make Royal icing:    Place the powdered sugar in the large bowl of an electric mixer. Add  one egg white and the almond extract. Mix until smooth and well  blended. If necessary, add part or all of the second egg white. The  icing needs to be thin enough to press through the fine tip of a  pastry bag. (In place of a pastry bag, you can use a cone made from  waxed paper. Snip off the bottom of the cone to form a fine-tip  opening.) Spoon the icing into pastry bag (or waxed paper cone).    To assemble cake:    Place the largest cookie ring on a serving plate. Press the Royal  Icing through the pastry bag in a zigzag pattern all the way around  the ring. Top with the next largest ring. Repeat the zigzag piping  procedure. Continue stacking and frosting the rings to form a  balanced tower. Decorate the top with a fresh rose and the sides with  flags, flowers, marzipan candies, or cracker bonbons, using the Royal  icing to adhere them to the cake.    To serve cake:    Life the top part of the tower off, and break the remaining rings  into 2- or 3-inch pieces. Makes approximately 48 servings.    Beatrice Ojakangas, Scandinavian Feasts (copyright 1992 by Stewart,  Tabori, and Chang).        Recipe by: Good Morning America

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Nutrition

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Serving Size: 1 Serving (618g)
Recipe Makes: 1 servings

Calories: 2088
Calories from Fat: 677 (32%)

Amt Per Serving		% DV

	Total Fat 75.3g	100 %
	Saturated Fat 26.5g	132 %
	Monounsaturated Fat 32.2g
	Polyunsanturated Fat 12.7g
Cholesterol 3356.5mg		1033 %
Sodium 4110.7mg		142 %
Potassium 695.7mg		18 %
Total Carbohydrate 272.1g		80 %
	Dietary Fiber 8.6g	34 %
	Sugars, other 263.5g
Protein 74.2g		106 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2088

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