Almond Wreath Rings

For the almond wreath rings, crumble the flour with the butter, add honey, whipped cream, egg yolk and lemon zest and knead into a dough. Wrap in plastic wrap and let rest in the refrigerator for about 1 hour.

On a floured surface, roll out the dough evenly and cut out equal numbers of circles and circles with a hole in the center using a cookie cutter and place on a baking sheet lined with baking paper. For this, either have your own cookie cutters, your own small hole cutter (this one is always worth it because you can use it for many cookie varieties) or, as an alternative, take any small round object, such as the end of a wooden spoon handle.

Bake in the preheated oven at 170°C for about 12 minutes.

In the meantime, mix the jam with a dash of amaretto. Warm the honey slightly. Spread the honey on the ready-baked perforated cookies and sprinkle with almond flakes (crush them a little if necessary). Spread some jam on the whole cookie circles and place the sprinkled cookies on top.

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