Directions: |
Directions:1. Heat oven to 375*, Spray cookie sheet with oil. In food processor bowl with metal blade, combine almond paste, sugar, flour, cardamom and butter, process with on/off pulses to form crumbly mixture.
2. On work surface, unroll each can of dough into 1 large rectangle, place short sides of rectangles together to form one long rectangle, 25 x 8 inches, Press edges and perforations to seal. Sprinkle almond paste mixture over dough to within 1/2 in. of edges. Press mixture gently into dough.
3. Starting with long side, roll up dough, pinching edges gently to seal. With palms of hands gently roll and stretch dough until about 30 in. long. Gently lift and arrange roll, seam side down, into ring shape on sprayed cookie sheet, pinch ends together. With kitchen scissors or knife, make 1 to 1½ in. long cuts 2 in. apart in top of dough ring.
4. Bake at 375* for 25 to 30 min. or until golden brown. Remove from cookie sheet, place on wire rack. Cool 45 min. or until slight cooled.
5. In small bowl, blend powdered sugar, almond extract and enough milk for desired glaze consistency: beat until smooth. Drizzle glaze over warm cake. Cut cherries in half, arrange decoratively over top. Serve Warm. Or sprinkle red and green sugar on top of glaze. You can get creative and make decorative icing and make holly leaves with red berries around the ring. If using decorative icing, the cake needs to be cooled completely. |
This recipe for Almond Christmas Ring is from