Almond Butterwreaths
1 cup butter
softened
1 cup sugar
1 teaspoon lemon rind grated
2 teaspoons orange rind grated
2 teaspoons anise seeds crushed in mortar
1/4 teaspoon salt
1 1/2 cups ground almonds
2 3/4 cups all-purpose flour
2 egg yolks
2 tablespoons unsweetened cocoa
sliced almonds
candied cherries cut up
CHOCOLATE GLAZE
1 ounce semi-sweet chocolate
1 teaspoon butter
Cream butter with sugar; beat in peels, anise seeds and salt. Gradually beat in
ground almonds, flour and egg yolks. Divide dough in half; beat cocoa into one
half. Shape dough into narrow ropes; cut into 6-inch lengths and form into
rings. . Decorate with sliced almonds and cherries. Place on greased baking
sheet; bake in preheated 375ºF. oven 8 to 10 minutes, or until light golden on
bottom. Cool on wire racks. Drizzle Chocolate Glaze over cookies. Let dry.
Chocolate Glaze: Melt chocolate with butter in saucepan, stirring over low heat.
Makes 40
NOTE: To grind your own almonds, start with 6 ounces whole blanched almonds
(about 1 1/4 cups). Grind half at a time, stop-and-go fashion, in electric
blender.
