Kerstkransjes (Dutch Almond Wreath Biscuits)
Why this recipe works
- Crisp, tender texture: Ground almonds enrich the dough and help create a biscuit that is crisp at the edges while staying delicate in the centre.
- Neat wreath shaping: Chilling the dough before rolling makes it easier to shape into clean rings that hold their form in the oven.
- Balanced sweetness: The dough is gently sweet, while the pearl sugar adds crunch and a festive finish without making the biscuits overly rich.
Get the most out of this recipe
Timing notes
- Chill until workable: The dough should be firm enough to roll but not hard. If it cracks while shaping, let it soften briefly before trying again.
- Cool before serving: The biscuits continue to set as they cool. Leave them on the tray briefly, then move them to a rack so they crisp properly.
Ingredient notes
- Ground almonds matter: Ground almonds give the biscuits their gentle nuttiness and more tender bite, distinguishing them from plain butter biscuits.
- Pearl sugar adds crunch: Pearl sugar holds its shape during baking, giving the wreaths their characteristic crisp, sparkling topping.
- Extract changes the flavour: Almond extract gives a stronger marzipan-like note, while vanilla keeps the flavour softer and more buttery.
Make-ahead tips
- Make the dough ahead: The dough can be mixed and chilled before shaping, which is useful when preparing several festive bakes at once.
- Freeze baked biscuits: Once completely cool, the baked biscuits freeze well in a sealed container. Defrost at room temperature before serving.
- Best when fully crisp: For the cleanest texture, let the biscuits cool completely before storing or serving.
Authenticity notes
- A Dutch festive biscuit: Kerstkransjes are associated with Dutch Christmas baking and are recognisable by their small wreath shape and sugar-topped finish.
- How they are served: They are typically served as a sweet biscuit with coffee, tea, or alongside other festive biscuits and small bakes.
Equipment you'll need
Ingredients
Instructions
- Beat the butter and caster sugar together until pale and creamy. Beat in the egg, then mix in the vanilla and salt until smooth.
- Add the ground almonds and mix until combined. Add the flour and mix just until a soft dough forms, scraping down the bowl as needed.
- Cover and chill the dough until firm enough to shape. It should feel cool and pliable rather than sticky.
- Heat the oven to 170°C (340°F) and line a baking tray with parchment paper. Divide the dough into 18 equal pieces, then roll each into a rope about the thickness of your little finger and shape into a ring, pinching the ends to seal.
- Arrange the rings on the tray with a little space between them. Sprinkle the pearl sugar over the tops and press very lightly so it adheres.
- Bake for 12 to 15 minutes until lightly golden at the edges and set on top. Cool on the tray for 5 minutes, then transfer to a rack to cool completely and crisp up.
Recipe notes
Tips
- If the dough cracks when you form the rings, let it sit at room temperature for 5 minutes, then roll again with gentle pressure.
- For even-sized wreaths, weigh the dough and divide it into 18 portions before rolling.
- If serving to young children, consider using a little less pearl sugar on top to reduce hard crunchy bits.
Substitutions
- Replace Vanilla extract with the same amount of Almond extract for a more pronounced almond flavour.
- Replace Caster sugar with Granulated sugar for a slightly crisper, more rustic biscuit.
Storage
- Refrigerate up to 5 days
- Store in an airtight container at room temperature for up to 5 days. Freeze the baked biscuits in a sealed container for up to 2 months; defrost at room temperature until crisp.
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Recipe overview
- Servings: 18 pieces
- Yield: wreath biscuits
- Total time: 1h (30min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Eggs Gluten Tree nuts Wheat
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