Almond and cranberry toffee wreaths | Women's Weekly Food

Ingredients

• 90 gram (3 ounces) butter, at room temperature
• 1 egg, at room temperature
• 1/3 cup (55g) icing (confectioners') sugar
• 1/2 teaspoon almond extract
• 1/2 cup (60g) ground almonds
• 1 cup (150g) plain (all-purpose) flour
• 1/3 cup (100g) cranberry sauce
• 1/4 cup (35g) dried cranberries
• 2 tablespoon slivered almonds
• 1/4 cup (55g) caster (superfine) sugar
• 2 tablespoon water