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Mandel Kranser (Almond Crowns)
1
cup butter, softened
1
1
2
2
1
1
1
/2 cup sugar
egg yolk
teaspoons dried orange peel or zest from 1 orange
cup flour
/2 teaspoon salt
(7−ounce) package almond paste or homemade
egg white
Water
1
/2 cup finely chopped almonds
Egg wash
Cream together butter and sugar until light and fluffy. Add egg yolk and
orange peel. Add flour, don t over mix. If the dough is too crumbly, add a
little water. Chill the dough until firm enough to roll out. Make almond
paste, or mix prepared almond paste (such as Odense brand) with egg white.
If the paste is too hard to mix, grate it into the egg white and add enough
water to achieve a spreadable consistency. After the dough is chilled, roll
out dough nice and thin. Cut the dough into 3−inch strips. Gather extra
dough, repeat until dough is used up. Spread almond paste mixture on dough,
leaving 1/4−inch free at the top edge. Gently roll up the dough, and place
on a cookie sheet, refrigerating until firm. Preheat oven to 350 degrees.
Remove chilled dough from the refrigerator. Slice roll into 2−inch pieces,
and arrange these on the cookie sheet, leaving a little room for spreading.
Slice each 2−inch roll every 1/4−inch or so from the top down leaving about
a 1/4−inch uncut at the bottom. Gently pull down the ends to form a crown
shape. Brush each cookie with an egg wash, and sprinkle with almonds. If you
prefer, use parl suukar, or pearl sugar, for a glittering effect. Bake 15 to
2
0 minutes, until pale golden in color, remove and cool.
Mandel Kranser (Almond Crowns)
28
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