Almond ring cutter

Almond ring cutter

The almond ring cutter made of robust stainless steel is the classic companion for delicious Christmas cookies and almond rings. The 6 cm ring mould ensures even results and is suitable for all traditional and modern recipe variations. The mould is suitable for classic butter biscuits, Milanese biscuits, gingerbread, almond rings and lace biscuits as well as for fondant, marzipan and flower paste. The almond ring cutter is particularly popular for Advent baking, for stacked biscuits with filling, jam or chocolate and as a motif for winter cake decorations. The cutter can also be used for aperitifs and festive buffets. Cheese slices, sausage leaves or puff pastry flakes can be turned into elegant ring-shaped bites that are perfect for canapés, fillings with cream cheese or herb purée and decorative sandwich platters. Use baking starch instead of flour when dusting the work surface and mould. The fine starch glides better, absorbs less dough moisture and leaves no visible marks when baking. Roll out the dough to a thickness of about 0.5 cm, cut out the rings and carefully lift them onto the baking tray lined with baking paper. Bake the biscuits in the preheated oven until golden brown, temperature and baking time according to the recipe. A few points will help to ensure success. If the dough sticks when you cut it out, it is usually too warm; a quarter of an hour in the fridge will help. Do not roll out the dough too thinly, otherwise narrow contours will break when you turn it over. Cold butter is a must for kneading dough, it holds the structure together. After cooling, decorate the almond rings in the classic way with white icing and almond sticks or with royal icing, chocolate and sugar pearls. Two rings can be combined with jam to make Spitzbuben creations. The stainless steel cutter is dishwasher-safe and will last a long time. A reliable helper for traditional Christmas baking in top quality.