Kransekage - Danish marzipan
This traditional Danish treat is served at many Danish celebrations - but especially at New Year's eve and weddings.
Prep:
15 minutes
|
Cook:
6 minutes
.svg){kind=icon}
Medium
Ingredients
9 cups almond flour
2 cups honey - divided
3 egg whites
¼ cup cocao butter
1 tsp vanilla extract
No items found.
900 grams almond flour
600 grams honey
3 egg whites
50 grams cocao butter
1tsp (5 ml) vanilla extract
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- With a hand mixer or stand mixer, mix the almond flour with 1½ cups (450 grams) of honey in a large bowl until it is a smooth dough.
- Put the egg whites in a heavy-bottomed pan and add the dough.
- Heat slowly, on low heat until soft, warm and slightly toasted.
- Turn off the heat and let it cool down.
- Preheat the oven to 425°F (218°C)
- Make small balls of the dough or roll it into strands and make (increasingly smaller) circles to make a "kransekage tower" later. Place them on a baking tray covered with baking paper.
- Bake the kransekage in about 6 minutes until light brown. Keep a close eye on it because it burns quickly.
- For the frosting, place the ½ cup (150 grams) of honey in a saucepan and heat until fizzing. Let it caramelize for a few minutes (don't let it burn!).
- Add the vanilla.
- Turn off the heat and add the cocoa butter. Stir it in until the butter is completely melted.
- You can now use this frosting to make the rings stick together into a tower or to decorate the balls.*
No items found.
Nutritional Info
Storage
Freezes well.
Notes
*In the picture, a little bit of unsweetened cocoa powder was added to the frosting - this is not SCD compliant. This is a very large recipe - you can easily make half the recipe if you like.
Used with permission from
Curingfood
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments