Almond Christmas wreaths

Ingredients:

• 1 and 1/3 cups premium flour
• 2/3 cup cornstarch
• 1/4 teaspoon salt
• 220 g unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 tbsp almond paste
• 1 tbsp. honey
• 1 teaspoon almond extract
• 3 tablespoons heavy cream, room temperature
• 1 cup almond flour
• Decorative sugar and/or nonpareils, for garnish

Preparation:

1. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt; set aside. In a large bowl, beat the butter, sugar, almond paste, honey, and almond extract with a mixer on medium speed until fluffy, about 2 minutes. Beat in the heavy cream, 1 tablespoon at a time, then beat in the almond flour until combined. Reduce mixer speed to low; gradually beat in the flour mixture and form a dough. Transfer to a pastry bag fitted with a large star tip.
2. Pipe 6-cm diameter rings onto prepared baking sheets, spacing them about 5 cm apart. If the dough is too firm, let it soften slightly at room temperature. Decorate the cookies with decorative sugar and nonpareils. Refrigerate until firm, about 1 hour.
3. Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C). Bake, rotating the baking sheets halfway through, until the cookies are lightly golden around the edges, about 18 minutes. Let cool completely on the baking sheets.