1900 Inn Raspberry Wreath
Yield: 10 servings
- 1 cup ground almonds
- 1/4 cup sliced almonds
- 1/3 cup powdered sugar
- 2 tablespoon butter, softened
- 1 teaspoon almond extract
- 5 egg whites
- 1 large egg, separated
- 2 (8 ounce) packages refrigerated crescent roll dough
- 2/3 cup seedless red raspberry preserves
- 1 tablespoon granulated sugar
- Heat oven to 350 degrees F, with rack in center of oven. Coat a 10 or 12 inch tart pan with removable bottom with cooking spray and set aside.
- In a medium bowl, make almond filling. Combine the 1 cup ground almonds, powdered sugar, butter, almond extract and egg yolk. Mix well; mixture will be stiff. Set aside.
- Press 1 can of dough over bottom and 1/2 inch up sides of sprayed tart pan to form a crust. Pinch perforations in dough to seal.
- Separate remaining can of dough into 8 triangles. Spread 1 rounded tablespoon of almond filling on each triangle. Starting at the wide end of each triangle, roll to opposite point. Arrange the filled crescents around edge of dough-lined tart pan. Spoon preserves evenly over center of dough, spreading just to the filled rolls. Mix a little raspberry liqueur into the preserves first, if desired.
- Bake at 350 degrees F for 15 to 20 minutes.
- Meanwhile, prepare meringue (with or without a little extra sugar) by beating the room-temperature egg whites (5, plus the extra white from the separated egg,) at high speed of an electric mixer until frothy (soft peaks will hold).
- Remove almond wreath from oven and spoon beaten egg whites over the almond-filled ring. Leave the jam center free of the meringue. Sprinkle egg whites with sliced almonds and tablespoon of sugar. Return to a 350 degrees F oven and bake for 25 to 30 minutes or until golden brown. Let stand 30 minutes before serving.
- Release from the tart pan by pushing gently on the bottom and transfer to a serving plate or tray.