The other day Christian came home and said that he loved vanilla wreaths. In this month that means that I will find a recipe and start experimenting.
So here’s a recipe that is based on an old Danish recipe for vanilla wreaths. It is taken from an old Danish cookbook: The Madam Mangor cookbook” dated 1866, edited a bit by me.
It is one of those recipes that can adjust time and place.
If the vanilla wreaths are made with whole almonds, they look very rustic and hippie-like.
If they are made with almond meal/flour and you use a meat grinder with a special vanilla wreath tool on, they look fine and traditional and everyone can eat them.
We have a mincer that fits a well-functioning Kitchenaid – and mine isn’t. So I made the hippy version. It still makes crisp, rustic vanilla wreaths with that tasty real vanilla flavour and they are filled with crunchy almonds.
If you – as I sometimes do – forget to take the butter out of the fridge in time – the trick from Pinterest doesn’t work with Danish butter – our butter packages are simply too large.
The trick is to pour boiling water in a large glass, the water warms up the glass, the empty glass is placed over the butter. After 5-10 min butter supposedly is room temperature. I used one of the large cafe glasses and tried to cut my butter to size. Where the glass touched the butter the butter melted and the rest remained cold.
The trick I use is to heat the butter for 10 seconds in the micro oven maybe a couple of times until the butter feels soft AND before it melts.
Hmm, maybe the trick works with a glass bowl – or maybe I’m just impatient!
You will find a print friendly version of “Old-fashioned homemade vanilla wreaths” here