Sunday 30 December 2018


Danish New Year's Eve Cookies (Kransekage)

Serves 12

1. 750g almond paste (2 packets of marcipan of 375g each)
2. 100g sugar
3. 3 egg white
4. A few TBS flour to adjust the dough so that it is firm, uniform and doesn't stick to your fingers.
5. 1 pack of nougat (optional)

Icing for decoration:
1. 2 egg white pasteuriseret
2. 1 tsp vinegar
3. 110g icing sugar (flormelis)

1. Mix egg white and icing sugar with a fork.
2. Portion the almond paste into bite size (easier to knead), and mix with the egg white mixture.
3. Knead into a dough by hand or mixer.
4. Adjust with flour get the consistency of the dough if needed (I had to add a few TBS flour)
5. Place in the fridge for 30 mins (optional)
6. Roll the dough into rods approx. 2 cm thick which is cut into pieces of 12 cm, 15 cm, 18 cm, 21 cm, 24 cm, 27 cm, 30 cm, 33 cm and 36 cm. Make a ball to form the top of the cake and flatten it lightly.
7. Use a chopstick or wooden stick to make an indent for the nougat filling.
8. Cover the nougat with the almond paste of the rod so that the nougat is completely covered.
9. Form into 9 rings.
10. Bake in the oven at 225 degree celsius for 8 minutes until the top turns golden. Don't bake for too long, as they will show cracks.
11. Remove and let it cool down completely.
12. Decorate with icing sugar or melted chocolate.

Additional Information:
If you are making a smaller portion, you can use 1 pack of almond paste (375 g) with 50g icing sugar and 1 egg white. As the almond paste is already full of sugar, I reduced the sugar compared to most recipes.

I had to adjust by adding quite a lot of flour, in order for the dough not to stick to my hands.

I didn't add vinegar and egg white for the icing to be used for decoration. It didn't turn out so well, as the decoration looked translucent. I then use melted chocolate for decorating the new year cake.


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