Name: Almond Wreaths
Prep time: P0Y0M0DT1H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: about 18 cookies
Ingredients: 1 1/3 cups all-purpose flour; 2/3 cup cornstarch; 1/4 teaspoon salt; 2 sticks unsalted butter, at room temperature; 3/4 cup granulated sugar; 2 tablespoons almond butter; 1 tablespoon honey; teaspoon pure almond extract; 3 tablespoons heavy cream, at room temperature; 1 cup almond flour; Sanding sugar and/or nonpareils, for decorating

Directions

Line 2 baking sheets with parchment paper. Whisk the all-purpose flour, cornstarch and salt in a medium bowl; set aside. Beat the butter, granulated sugar, almond butter, honey and almond extract in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the heavy cream, 1 tablespoon at a time, then beat in the almond flour until well combined. Reduce the mixer speed to low; gradually add the dry ingredients and beat until just combined. Transfer to a pastry bag fitted with a large star tip.
Pipe 2 1/2-inch rings about 2 inches apart onto the prepared baking sheets. (If the dough is too stiff to pipe, let soften slightly at room temperature.) Decorate the cookies with sanding sugar and/or nonpareils. Refrigerate the cookies until firm, about 1 hour.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are lightly golden around the edges, about 18 minutes. Let cool completely on the baking sheets.