Almond Sticks & Almond Allsorts.
(Kransekage Stænger og Kransekage konfekt.)

The Almond sticks and Almond Allsorts is a Danish specialty and easy to make.


Almond Sticks & Allsorts (Kransekage staenger og konfekt)

Almond Sticks And Almond All sorts.



They are both ideal for freezing and just defrost them at room temperature for about ½ an hour when you need them.

They are ideal with a cup of Coffee or a glass of wine at special occasions.



Almond Sticks Recipe.


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600 G Almond meal

550 G Sugar

5-6 Egg Whites ( 200 Ml)

Mix all ingredients together in a saucepan, heat up at a low heat while stirring all the time, until you have a paste. Leave to cool down completely.

Divide the paste into 3 lots, roll out into a sausage using a tiny bit of flour.

Divide each sausage into 10 units.

Roll each into a ball and roll out about 7-8 cm Long and place on a baking tray with baking paper.


Form them to a triangle shape with your fingers, if they stick, dip your fingers in a little water now and again.

Preheat oven to 180°C.

Bake about 9 min at 180°C

Let them cool down completely and decorate with Royal Icing.


Almond sticks (Kransekage staenger)

Ready to bake.

Decorating Almond sticks

Decorating with Royal Icing.

Royal Icing for decoration.


180 G Pure Icing Sugar

1 Egg White

Method:

Thoroughly sieve pure icing sugar.

Gradually add icing sugar to the egg white beating with a wooden spoon, you may need a bit more icing sugar depending of the size of the egg white.

The mixture should be stiff enough to stand in peaks and have a smooth appearance. When mixed cover with a damp cloth to prevent a hard crust forming.

Make a small piping bag out of a piece of baking paper, add Royal Icing, close the bag and cut a little hole in the bag.

Decorate the Almond Sticks as shown on the photo.


Tips: To test if the Icing sugar is pure, drop a teaspoonful into a glass of cold water, stir slightly, let allow to settle. If the water remains clear, the icing sugar is pure, if there are any cloudiness the Icing sugar contains cornflower and is not suitable for Royal Icing.


Tips: To test if the Icing sugar is pure, drop a teaspoonful into a glass of cold water, stir slightly, let allow to settle. If the water remains clear, the icing sugar is pure, if there are any cloudiness the Icing sugar contains cornflower and is not suitable for Royal Icing.



Almond Allsorts.

600 G Almond meal

550 G Sugar

6-7 Egg Whites ( 250 ML)

Mix all ingredients together in a saucepan, heat up at a low heat while stirring all the time, until you have a paste.

When cold enough to handle, add the mixture to a piping bag with a medium size star nozzle, do not let the mixture get too cold, then it will be harder to pipe out.

Pipe out small rosettes or shells on baking paper, decorate with half a glazed cherry or nuts to your liking.

Preheat oven to 180°C.

Bake about 6-8 min (depending on size) at 180°C

Let the Almond Allsorts cool down completely.




Melt some cooking chocolate and dip the base in chocolate and place onbaking paper until chocolate have set.

Almond allsorts ( Kransekage konfekt )

Almond allsorts ( Kransekage konfekt )

Almond allsorts decorating.

Almond allsorts decorating.


Tips: The easiest way to melt the chocolate is in the microwave oven. Set the microwave oven on half power and cook for about 30 sec. Stir and cook on half power for another half a minute and stir until all the chocolate is melted.


Tips: The easiest way to melt the chocolate is in the microwave oven. Set the microwave oven on half power and cook for about 30 sec. Stir and cook on half power for another half a minute and stir until all the chocolate is melted.


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One of the best recipe I so far has found on the net searcing for kransekage. Most other use tell you to use readymade marcipan, which is rarely available …

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