These can be made with a meat grinder if if you don’t have one a pipping bag with a star shaped nozzle.
Put the dough though the (clean) meat grinder and pipe it out into long sausages
Turn the sausages into little wreaths
Just cooked vaniljekranse, they need to be golden on the edges
And the finished Vanilla Wreaths in my mom’s old tin
The portion is not very big, I suggest doubling it.
The traditional danish Christmas cookies vanilla wrearths
Chop the almonds finely - without them turning into paste. That makes the dough much easier to work with.
Combine the flour and butter.
Add the sugar, egg, vanilla and almonds.
Put the dough in the fridge until it is cold. Do not freze it. Take it out about half an hour before you want to make them.
Put the dough though the meat grinder, cut it into chunks before hands - it makes it easy to work with.
Form the sauceges into wreaths and set them down on a baking tray with paper on it.
Bake them for 7-10 min or 200 C - convention oven (or 225 C in a regular oven). You can bake two plates at once.