Danish Krasekager, Marzipan Cakes

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb ground almonds, blanched
  • 4
    ounces icing sugar
  • 4
    ounces berry sugar
  • 2
    tablespoons water
  • 3
    egg whites
  • Icing
  • 4 12
    ounces icing sugar
  • 1
    egg white
  • 12
    teaspoon vinegar
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DIRECTIONS

  • Mix all the ingredients (except Icing ingredients) in a saucepan and heat over low heat, until almond paste is slightly roasted and has absorbed all the liquid Leave the almond paste to cool completely.
  • Roll the paste into strips the thickness of a medium finger and the length of a cookie sheet.
  • Place the strips on a well greased baking sheet which has been slightly sprinkled with flour.
  • Pinch each strip at the top so the strip is broad at the base and narrows to a sharp ridge at the top.
  • Cut into 3 inch pieces.
  • Bake in low oven 300F for 15-20 minutes or until light brown on top only, Cool Mix the icing ingredients and stir well and until it has an even consistency.
  • Decorate the cookies with the icing drizzled in a zig zag patter across them.
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