If you have a good piping bag, it does not take long to make these cakes. The dough is very easy to handle, and since you fill “gaps” with a little dough and jam it holds the cakes nicely gathered during baking.
Preparation: about 35 min.
Cooking time: about 8 min.
Oven temperature: 200° C /390° F
What you need for about 75 wreaths:
200 g [0,45 lb] butter or margarine
2 dl [7 fl oz] sifted icing sugar
1 egg yolk
1 dl [3,5 fl oz] almonds
about 4 dl [14 fl oz] flour (about 250 g)
about 1 dl [3,5 fl oz] raspberry jam
This is what you do
 Let the butter soften at room temperature, Ca 1 hour.
 Beat the butter until light and fluffy. Add the icing sugar and stir until frothy and smooth.
 Stir in the egg yolk.
 Blanch the almonds and grind them.
 Preheat the oven to 200° C / 390° F
 Add the almonds.
 Add the flour and work quickly into a smooth dough.
 Fill the piping bag with a little dough at a time. Pipe wreaths directly on greased baking sheets. Add a small dollop of dough in the center of each circle then add a dollop of jam.
 Bake cakes in the oven at about 200° C / 390° F for about 8 minutes or until the wreaths are nice and golden in colour.
 Loosen them gently from the plate but leave them there for a few a few minutes before moving them to a grid covered with greaseproof paper.