Butter Cookie Almond Wreath Cake Recipe

• 1 c. Unsalted butter, at room temperature (2 sticks)
• 1 c. Almond paste, at room temperature
• 1 c. Powdered sugar
• 1 tsp Almond extract
• 2 x Egg yolks
• 2 1/2 c. All-purpose flour
• 1 lb Powdered sugar, (3 to 4 c.)
• 1 x Egg whites, up to 2
• 1 tsp Almond extract

1. In a large mixing bowl, cream together the butter, almond paste, and sugar till very smooth.
2. Blend in the almond extract and egg yolks.
3. In a separate bowl, stir together the salt and flour, then blend into the butter mix.
4. Refrigeratethe dough for 30 min.
5. Preheat over to 350 degrees.
6. Cover several cookie sheets with parchment paper.
7. Cut off portions of the dough and shape into ropes about the thickness of your thumb, each 1 inch longer than the previous, beginning at 4 inches and ending at 18 inches.
8. You will have 15 strands.
9. Shape each strand into a circle and place on the parchment-covered baking sheets.
10. Bake for 10 min or possibly till pale gold.
11. Cold.
12. To make Royal icing:Place the powdered sugar in the large bowl of an electric mixer.
13. Add in one egg white and the almond extract.
14. Mix till smooth and well blended.
15. If necessary, add in part or possibly all of the second egg white.
16. The icing needs to be thin sufficient to press through the fine tip of a pastry bag.
17. (In place of a pastry bag, you can use a cone made from waxed paper.
18. Snip off the bottom of the cone to create a fine-tip opening.)
19. Spoon the icing into pastry bag (or possibly waxed paper cone).
20. To assemble cake:Place the largest cookie ring on a serving plate.
21. Press the Royal Icing through the pastry bag in a zigzag pattern all the way around the ring.
22. Top with the next largest ring.
23. Repeat the zigzag piping procedure.
24. Continue stacking and frosting the rings to create a balanced tower.
25. Decorate the top with a fresh rose and the sides with flags, flowers, marzipan candies, or possibly cracker bonbons, using the Royal icing to adhere them to the cake.
26. To serve cake:Life the top part of the tower off, and break the remaining rings into 2- or possibly 3-inch pcs.
27. Makes approximately 48 servings.
28. Tabori, and Chang).

unsalted butter, almond paste, powdered sugar, egg yolks, allpurpose, powdered sugar, egg whites

Taken from cookeatshare.com/recipes/butter-cookie-almond-wreath-cake-95400 (may not work)