This dessert is the type of thing that, if we had never had it before, we would be tempted to skip over for other desserts. It’s not that we’re particularly picky, but “Swedish Almond Cardamom Wreath” just doesn’t have the same ring to it as, say, “Salted Caramel Double-Chocolate Brownie.” However, we’re here to tell you that this dessert is not to be missed. Our mom has been making it for as long as we can remember and it has always been delicious. It’s basically a cardamom pastry dough that is then filled with a homemade almond paste. And while it looks pretty impressive, it couldn’t be easier to make because the dough is made in the bread machine and assembly is not complicated. Give it a try!
Swedish Almond Cardamom Wreath
Recipe from More Bread Machine Magic
3/4 cup milk
6 tbsp. honey
6 tbsp. butter
1/2 teaspoon salt
4 cups all-purpose flour
1/2 tsp. ground cardamom
2 1/2 tsp. active dry yeast
2 2/3 cups (10 ounces) blanched almonds
2/3 cup brown sugar
1/2 cup softened butter
4 tsp. all-purpose flour
1 tsp. almond extract
1 1/2 cups powdered or confectioner’s sugar
2 tbsp. milk
1/4 tsp. almond extract
Place all the dough ingredients in a bread machine pan, select the dough setting, and press start.
Meanwhile, place the almonds and the sugar for the filling into a food processor and pulse until finely ground. Add the butter, flour, eggs, and almond extract. Process until combined into a smooth paste.
Once the machine beeps to tell you that the dough is finished, turn off the machine and turn out the dough onto a lightly flowered surface.
Grease two large baking sheets, or line with parchment paper.
Divide the dough into two balls, and roll each ball into a 12×9 in. rectangle. Divide the filling between the two rectangles, spreading to within 1 inch of the long edges. Starting with the long edge, roll up the dough and pinch to seal. Place sealed-side down on the baking sheet. Shape into a circle and pinch to seal the joined ends.With a knife, dough scraper, or scissors, cut 2/3 of the way through the dough at 1-2 inch intervals.
Cover and let rise in a warm oven 30 to 45 minutes or until doubled in size. Remove from the oven before preheating it to 350 degrees F.
Bake for 15-20 minutes or until golden brown. Let cool on a wire rack.
Whisk all the icing ingredients together until smooth. Once the wreaths are cool, drizzle with icing. If you like, decorate with seasonal sprinkles. Enjoy!
Note: We have never tried to make this recipe without a bread machine, but we assume that you could knead the dough ingredients by hand or with your stand mixer until a smooth dough forms. Then, let rise for about an hour.