Ingredients
Method
1.Beat butter, egg, sifted icing sugar and extract in small bowl with electric mixer until combined. Stir in ground almonds and sifted flour. Divide dough in half, enclose dough in plastic wrap; refrigerate 30 minutes.
2.Preheat oven to 180°C/350°F. Grease and line oven trays with baking paper.
3.Roll each half of the dough between sheets of baking paper until 5mm (¼-inch) thick. Using a 7cm (2¾-inch) fluted cutter, cut 12 rounds from dough, re-rolling scraps as necessary. Using a 3.5cm (1½-inch) fluted cutter, cut rounds from the centre of each round. Place wreaths about 2.5cm (1-inch) apart on trays. Bake about 8 minutes. Cool on trays.
4.Meanwhile, warm cranberry sauce in microwave; strain through a fine sieve, cool. Chop dried cranberries and nuts coarsely.
5.Spread cold wreaths with sauce; sprinkle with combined cranberries and nuts.
6.To make toffee, stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 5 minutes or until caramel in colour. Remove from heat; allow bubbles to subside. Drizzle toffee over wreaths; stand until set.
The biscuits can be made up to 4 weeks ahead; store in an airtight container. Top the wreaths with the fruit mixture and toffee up to 1 day ahead of serving.
Note
