Danish Traditional Kransekage

1 large wreath/star or several smaller ones 1.5 hrs + 1 day of refrigeration
Danish Traditional Kransekage
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Ingredients

  • 400 g high-quality marzipan (high almond content)
  • 100 g Dansukker Icing Sugar
  • 12 g egg white

Icing

  • 240 g Dansukker Icing Sugar
  • 2 egg whites

Grate the almond paste. Mix with the icing sugar.

Add the egg white and stir to combine into a firm, smooth paste.

Let the mixture rest in the refrigerator overnight.

Heat the oven to 200°C.

Divide into five or more different sized parts. Roll one part into a ball and shape a circle. Do the same with the other parts. If you want to make a star shape, divide the paste into three or four different sized parts. Roll them into balls and shape into triangles. Do it again if you have more paste left. The stars can be in different sizes.

Place on a baking sheet lined with baking parchment and bake at the bottom of the oven for 12-14 minutes. Allow to cool completely.

Combine the icing sugar and egg white. Put the icing into a piping bag and snip off the tip. Pipe pretty patterns on each piece and allow to set. Now start building up the wreath or star.

Tip: Use marzipan with a high almond content. Do not use the fan oven setting.

The recipe was made by

Dansukker