Posted: 12/27/2010 9:40:55 AM
Christmast morning sellout! I grew up on almond rings from corner bakeries, and this one was as good as the best I remember. Skipped the candied fruit (never on my childhood rings), and amped-up the lemon: the grated rind of one fresh lemon. I chose unblanched almond halves; ground up skins added nice color to the filling. Forget the recipe's instructions to do two concentric rings of crescents; just put all but one crescent around the outside perimiter of the 9" pie plate, and put the last one in the empty center. 20 minutes was a hair too much cooking time; start with 18.