This recipe can in its variations be used for four things. Marzipan (almond paste), almond stick cookies, Kransekake and Sarah Bernard.
All you need is
- 250 grams Grated Almonds (some might have to be shelled)
- 250 grams of Powder Sugar
- 2 Egg Whites
Shell all the almonds by boiling them for a few minutes and then draining them. This should make the brown skin on them swell up so that you can just pop the almond right out of its shell. Let the almonds dry for a few days before grating them. Grate the almonds as fine as possible. Mix well with the Powder Sugar and add two egg whites. The end result should be an almond paste that is coarser than normal, but with lots of texture and flavor. Form into shapes, dip in Chocolate or enjoy as is.
Almond stick cookies and Kransekake
Shell half of the almonds and let dry for a couple of days. Grate them all together and mix just like the marzipan. Roll out to long thumb thick snakes and cut 1 inch long sticks. Bake till they are a nice light brown color all over at 350 degrees Fahrenheit for about 10 minutes. When cool dip in Dark Chocolate.
For the Kransekake please follow the directions on the Forms that you have.
Make the Almond stick, but form the paste to little balls that you press to flat little disks. Bake at 350 degrees Fahrenheit for about 10 minutes till they are evenly brown. Put on a cooling rack and let cool.
Make a butter cream of
- 200 grams Butter
- 3 deciliter Powder Sugar
- 3 Egg Yokes
- 100 grams grated Dark Chocolate
- 1 Tbsp Dark Semi Sweet Chocolate Powder
Mix well till it is nice and creamy. Put a dollop on every disk, making sure they stick well.
- 200 grams of Dark Chocolate
- 2 Tbsp Shortening
Dip the cookie into the glaze with the dollop first.
Let sit till it hardens. Keep cool and enjoy.