Dutch Almond Ring
Recipe type: Pastry
Cuisine: Dutch
Serves: 1 large ring
  • 500g (17.6oz) ground almonds (almond flour)
  • 500g (17.6 oz) caster (superfine) sugar*
  • 2 eggs, lightly beaten
  • Finely grated rind of 2 lemons
  • 1 sheet of butter puff pastry, room temperature
  • Apricot jam
To decorate:
  • Lemon glaze: (1/2 cup icing sugar + 1.5 tablespoons lemon juice)
  • GlacĂ© cherries
  • Toasted sliced almonds
The day before:
  1. Mix together almonds, sugar*, eggs and lemon rind until it forms a ball. Cover with plastic wrap and refrigerate overnight.
On the day:
  1. Preheat the oven to 190 degrees Celsius (375 degrees F).
  2. Roll puff pastry sheet out to form a long rectangle.
  3. Place the almond filling in the pastry as if making a large sausage roll. Roll the pastry over the filling and form a log. Seal the edges, bring the log together to form a ring, using the filling to join it together.
  4. Place on a baking tray with the sealed edge on the bottom. If you have any spare pastry, cut out a few leaf shapes and drape over top of the ring, using a little milk brushed on to each leaf to adhere.
  5. Bake the ring for 15-20 minutes until puffed and golden.
  6. Remove from the oven and glaze with apricot jam while still hot. Allow to cool.
To decorate:
  1. Add the icing sugar and lemon juice into a small bowl and mix together with a fork; adjust quantities as needed to ensure a pourable (but not too thin) glaze. Drizzle over the cooled ring.
  2. Decorate with glace cherries and toasted sliced almonds.
Julie feels that the almond ring is too sweet if you add all the sugar. She recommends that you add about half (250g) to two-thirds (333g) of the sugar, then taste. Add further sugar if you feel it needs it.
Recipe by The Kiwi Cook at https://thekiwicook.com/2018/01/09/dutch-almond-ring/