Cakespy: Berlinerkranser Recipe

1. 1

   Mix butter, 1 cup sugar, orange rind, and eggs thoroughly. Stir in sifted flour until fully incorporated. Chill dough.

2. 2

   Heat oven to 400u00b0F. Break off small pieces of dough and roll about 8 inches long (kind of like the length of a pencil, but fatter). The recipe notes that if your dough is dry, you can let it warm up a bit more or work in a couple of drops of cream until the dough feels solid. Form each piece into a circle, leaving about a half-inch overlap on either side. Where the two ends meet, press a finger to seal the ends and form an indent (it will make a nice resting place for the candied fruit later). Place the circles on an ungreased baking sheet.

3. 3

   Beat the egg white until frothy; gradually beat in the 2 tablespoons of sugar. Brush tops with this meringue.

4. 4

   I made some of the cookies without the meringue; I actually preferred how they tasted without. So if you'd prefer to bake them without, skip step 3.

5. 5

   Press bits of candied cherries on the indent you pressed where the cookie-ends meet, to form holly berries; add little pieces of green candied citron or pineapple cut into leaf-like shapes to the sides.

6. 6

   Bake for 12 minutes, or until set but not brown.

* Per serving · 4 servings · Values may vary.

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