Amandelkrans (Almond Wreath Pastry)
Why this recipe works
- Deep almond flavour: Ground almonds give the dough a natural nuttiness, while almond extract sharpens the aroma without needing extra filling.
- Tender crumb, crisp topping: The soft butter dough bakes into a rich, tender pastry, with sliced almonds adding light crunch on the surface.
- Good for preparing ahead: The wreath keeps well when stored airtight, and unglazed slices can be frozen and refreshed before glazing.
Get the most out of this recipe
Timing notes
- Chill before shaping: The dough should feel firm but still pliable before rolling; this helps the wreath hold a clean ring shape without cracking.
- Cool before glazing: Let the pastry cool completely before adding the icing, otherwise the glaze will melt into the surface rather than setting in visible drizzles.
- Best serving texture: Serve once the glaze has set and the crumb has cooled fully; the pastry slices more neatly and the almond flavour is clearer.
Texture tips
- Keep the dough tender: Mix only until the dry ingredients are incorporated. Overworking the dough can make the baked wreath less delicate.
- Aim for an even golden crust: Bake until the surface is deeply golden and the centre is set, rather than removing it while still pale.
- Shape with light pressure: Roll the chilled dough gently into a rope so it stays smooth and firm without tearing at the joins.
Ingredient notes
- Use ground almonds for body: Ground almonds add both flavour and a slightly richer crumb, so they should not be treated as just a decorative ingredient.
- Choose fresh almonds: Because almond is the dominant flavour, fresh ground and sliced almonds make a noticeable difference to the finished pastry.
- Adjust extract carefully: Almond extract is concentrated; vanilla can soften the flavour, but adding too much extract can make the pastry taste sharp.
Make-ahead tips
- Prepare the dough ahead: The dough can be chilled before shaping, which makes the workflow easier and helps with a neater wreath.
- Freeze before glazing: Freeze slices unglazed, then thaw at room temperature and refresh in a 160°C (320°F) oven before adding the icing.
- Glaze after storing when possible: For the cleanest finish, store or freeze the pastry without glaze and drizzle it once cooled after refreshing.
Equipment you'll need
Ingredients
Dough
Finish
Instructions
- Line a baking tray with parchment paper. In a mixing bowl, beat the butter and caster sugar until pale and creamy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the almond extract. If the mixture looks slightly curdled, it will come back together once the dry ingredients are added.
- Whisk together the plain flour, ground almonds, baking powder and fine sea salt. Add to the bowl and mix just until a soft dough forms.
- Cover and chill the dough until firm enough to shape. This makes the wreath easier to form cleanly.
- Heat the oven to 180°C (355°F). Turn the dough out onto a lightly floured surface and roll it into a long rope, then shape into a ring on the lined tray, pinching the ends together to seal.
- Brush the surface lightly with a little beaten egg taken from the bowl, then scatter over the sliced almonds and press them on gently so they adhere. Bake for 22 to 28 minutes, until deep golden and set.
- Cool on the tray for 10 minutes, then transfer to a cooling rack to cool completely. Sift the icing sugar into a bowl, whisk in just enough water to make a thick but pourable glaze, then drizzle over the wreath.
Recipe notes
Tips
- For the neatest shape, chill the dough until it feels firm but still pliable, then roll it with light pressure so it does not crack.
- If you have a thermometer, the wreath is baked when the centre reads about 95°C (203°F) and the surface is evenly golden.
- If serving to young children, pregnant people, older adults, or anyone immunocompromised, use eggs with a safety mark and ensure the pastry is baked through.
Substitutions
- Replace Almond extract with vanilla extract for a softer, less intense flavour.
- Replace Sliced almonds with Ground almonds sprinkled lightly over the glaze for a finer almond finish.
Storage
- Refrigerate up to 4 days
- Store airtight at cool room temperature for up to 3 days, or in the fridge for up to 4 days. Freeze unglazed slices well wrapped for up to 2 months; thaw at room temperature, then refresh for 5 to 8 minutes in a 160°C (320°F) oven and glaze after cooling.
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Recipe overview
- Servings: 10 pieces
- Yield: almond wreath
- Total time: 1h 50min (35min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Eggs Gluten Tree nuts Wheat
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