Wreaths

Preparation:
 

Mix the soft butter with the icing sugar until fluffy, add the flour, ground nuts and egg and knead into a dough using the dough hook on a hand mixer or food processor.

Place the dough in cling film in the fridge to rest for at least half an hour.

Preheat the oven to 175 °C top/bottom heat (hot air).

Line baking trays with baking paper.

Roll out the dough to a thickness of approx. 2 mm on a floured work surface and cut out circles using a "flower" cutter. Make holes in half of the biscuits (use a special cutter or small cookie cutter).

 Brush the "lids" with the egg white and apply the hazelnut brittle.

Place the biscuits on the trays and bake in the preheated oven for approx. eight minutes until light in colour.

For the buttercream, mix the vanilla powder with the sugar and about 6 tablespoons of cold milk until smooth. Bring the rest of the milk to the boil, gradually stir into the cream, cover the surface with cling film and leave to cool (this can be done the day before).

Beat the butter with the icing sugar in a mixer for several minutes until it is white and fluffy. Stir in the vanilla cream a tablespoon at a time and pour the mixture into a piping bag.

Heat the cherry jam, pass through a fine sieve and pour into a piping bag.

Pipe the cream onto the bases in a ring shape, leaving the centre free. Place the "lids" on top and fill the hole with the jam.

Store in an airtight container in the fridge.