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MANDEL
KRANSER (Almond Crowns)
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Print Recipe
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1 cup butter,
softened |
2 cup flour |
1/2 cup sugar |
1/2 teaspoon salt |
1 egg yolk |
1 (7-ounce)
package almond paste |
1 egg white |
Water |
Egg wash |
1/2 cup finely
chopped almonds |
2 teaspoons dried
orange peel or zest from 1 orange |
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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 20 minutes, until pale golden in
color, remove and cool. |
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