Danish New Year kransekage - almond cookies
I bake these every New Year's day, and this year, I decided to actually weigh everything and jot it down for future reference. I did do a few tweaks this year so it is a first time recipe and I only make it once a year, so if you are not
the adventurous kind, do come back after next New Year's when I do my second test bake of this recipe.
For all my dare devils, do go ahead and jump right in:
Recipe
1 egg white (35 g)
1/3 cup of water (3/4 dl)
1/3 cup of sugar (75 g)
1/2 cup of powdered sugar (60 g)
2.5 (or a little more) cups of almond flour (250 g)
Icing
1 cup powdered sugar
1/2 tsp water or there about
Mix egg white, water and the two kinds of sugar and stir to dissolve the sugar. Then add the almond flour.
Let the dough rest for about 15-30 minutes, then add it to a pastry bag with a star shaped piping nozzle. Pipe out the cookies as shown.
Bake towards the top the oven. Convection pre-heated to 350F (175C) for about 10 minutes. Your oven experience may vary.
Here is what mine looked like before and after baking. Trouble shooting: add more almond flour or more water if your dough is either not holding its shape or does not squeeze out of the piping attachment easily.
After the cookies were baked and had cooled off, I mixed the icing and added to a small plastic bag, then cut a tiny hole in the corner and piped it onto the cookies in a zig-zag pattern. I then added the cookies to one of my large handmade Chloee platters.
And since it was New Year's eve, we popped a bottle of Champagne which is the ideal partner for this cookie.
Happy New Year!!!
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I am a Danish American decorating life in Seattle. I love all things design and I love coming up with or simply documenting the dishes we eat so that I can go here for inspiration.
I can’t think of anything more fun than coming up with a recipe or project, making it, photographing it and sharing it with you on my websites.
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