Instructions

1. Blanch the almonds and grind them into fine almond flour using a mini chopper.
2. Scrape the seeds from the vanilla bean and mix them with a little sugar.
3. Combine flour, baker's ammonia, sugar, almond flour, and vanilla sugar.
4. Crumble the butter into the flour mixture and combine the dough with the egg.
5. Chill the dough for 2 hours.
6. Pipe the dough using a star nozzle in a piping bag into wreath shapes.
7. Bake the vanilla wreath cookies on a baking sheet lined with parchment paper at 200°C (conventional oven) for 8 - 10 minutes.
8. Once the cookies have cooled, store them in an airtight tin.