Wednesday, 21 January 2015


I love everything Scandinavian. Not that I have ever been their (although it's on the bucket list!) but having watched many shows about the culture, beautiful natural landscape and their fabulous cuisine I was keen to try and bake my own little tribute to my Scandi neighbors. That was when I came across the Kransekage. A traditional ringed tower of spectacular looking sugary marzipan treats served by the Danish and Norwegians at special occasion, I've down sized them to little bite sized treats that will be perfect to serve at afternoon tea.

 All you need is ground almonds, sugar, egg whites, marzipan and some chocolate to decorate. Simple bunch of ingredients that I know a lot of home bakers will have in their kitchens. The only things to note before you start this recipe is that you need a food processor and that it's not a quick one to knock out for a impromptu dinner party. The sugary sweet marzipan mix requires a lot of time to chill in the fridge, preferably over night. 

Trust me though, these little niblets are well worth the wait. I implore you to give this recipe a go next time you fancy trying something a bit different in your kitchen.

Mini Kransekage

100g Ground Almonds
200g Golden Caster Sugar
3 Egg Whites
500g Golden Marzipan
200g Chocolate

  1. Throw your ground almonds and caster sugar into your food processor and give them a quick whiz to mix them up and break up any clumpy bits.
  2. Add in the egg whites and whiz again, stopping as soon as smooth white mixture has formed. Grate in the marzipan and whiz again. Stop to break up any marzipan that is sticking together and eventually a thick, smooth paste will form.
  3. Transfer this paste to a bowl, cover with film and leave in the fridge overnight. Go and have a snooze, dreaming of how beautiful your little Kransekage are going to look and taste tomorrow.
  4. Wakey, wakey sleepy head. Time to get those Kransekage in the oven. Turn your oven up to 180 degrees (160 fan).
  5. Line a baking tray with baking paper and with dry hands, roll the now cool and firmer marzipan paste between your hands into little sausage shapes around the size of you thumb. You should be about to get about 24 of these little beauties out of the paste. Place them on the tray with around 3cm separating each one (you may need to bake them in batches) and then place in the oven for around 15-20 minutes until golden brown.
  6. Remove the Kransekage from the oven. They will be very soft so be careful. Leave them to completely cool and firm up. Whilst you wait, melt the chocolate in a bowl over a pan of steaming water. Make sure that the water doesn't the bottom of the bowl or get into the bowl.
  7. Once the Kransekage have gone cool and firm, drizzle over the melted chocolate and leave until the chocolate has set.
After all that time it's finally time to take a bite of your first chocolaty mini Kransekage. They have a beautifully crispy chocolaty outside and then you bite though into a gorgeous chewy marzipan meringue centre. I've never experienced anything like it before but I will defiantly want to experience it again. They are incredibly moreish and perfect with a giant mug of tea. Mix them up a bit by using different flavors of chocolate or even some water icing if you wish.

Your bound to go Krazee over these Kransekage.

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