Kransekage Danish Almond RingsFrom bondc 9 years ago
- Dough: shopping list
- 18 oz. almond paste shopping list
- 18 oz. powdered sugar shopping list
- 2-3 T. flour shopping list
- 3-4 egg whites shopping list
- 1/4 c. powdered sugar for kneading shopping list
- Frosting: shopping list
- 1 1/2 c. powdered sugar, sifted shopping list
- 1 egg white shopping list
- 1 teaspoon vinegar shopping list
- powdered sugar, butter, fine bread crumbs shopping list
How to make it
- Preheat oven to 300.
- Grease a baking sheet extra well with softened butter, and dust with finely ground bread crumbs. Mix almond paste and powdered sugar (almond paste can be hard, if you've never worked with it, so add the almond paste a bit at a time, thoroughly mixing each bit in before adding more). Add egg whites and mix well. Place bowl in hot water and knead dough until it is lukewarm. Turn out on board sprinkled with 1/4 cup powdered sugar. Let rest 10 minutes.
- Knead 2 to 3 minutes, dusting your hands and the counter with the confectioners sugar instead of flour. Divide the dough into 18 pieces and roll each into a ball, slanting the palm of your hand downward toward the edge so that it "peaks" up in the center, kind of like a small hat, then turning the ends toward each other to form a ring (kind of like tortellini). Bake the rings for 20 minutes, then cool on tray — do not remove the rings from the tray until cool. Mix the frosting ingredients and drizzle on top of each ring, placing rings on top of one another. These are served at Danish weddings. They're also irresistible. Don't expect these to last, or make ahead for a party.