Scrape out the seeds from <quantity>2</quantity> vanilla beans

Place <quantity>2<unit>tsp</unit></quantity> of the <quantity>300<unit>g</unit></quantity> of white sugar on top of the vanilla seeds and mash it together using the tip of a knife. Put it with the rest of the sugar

Add <quantity>400<unit>g</unit></quantity> of all-purpose flour to a bowl. Add the sugar and vanilla. Mix until everything is combined

Add <quantity>80<unit>g</unit></quantity> of almonds to a food processor and pulse on high until the almonds start to get sticky

Add the almonds and <quantity>300<unit>g</unit></quantity> of cold cubed butter to the bowl. Mix and break up the butter until the texture looks like sand

Add <quantity>1</quantity> egg and mix until incorporated

Wrap the dough in plastic wrap and place it in the refrigerator for 30m to firm up. Remove from the refrigerator

Preheat the oven to <temperature>190<unit>°C</unit></temperature>

Run the dough through a meat grinder with the star attachment onto a baking tray with parchment paper. Form long snakes with the dough

Cut <quantity>7<unit>cm</unit></quantity> sticks and pinch the ends together, shaping them as wreaths

Bake the cookies in the oven for 5 to 7m until golden brown

The vanilla wreath cookies are ready! You can pass a ribbon through them as a fun activity on Christmas and enjoy them with a delicious cup of hot chocolate!