Kransekage, a tower of Danish almond cookies bound with icing, is a central player in any Danish New Year’s tradition, right up there with listening to the King’s speech, and jumping from a chair – into the new year – at the strike of midnight. Traditionally, this almond-based cookie is served in concentric circles, balancing on top of each other, but I like it better as individual bites, with lots of frosting and a berry as a jewel in the crown.
From my cookbook NORTH – Scandinavianish Cooking.
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Kransekage: Danish Marzipan Bites with Icing and Berries
- Total Time: 1 hour 40 minutes
- Yield: Makes 12
Description
A stack of iced marzipan almond cookies, Denmark’s traditional New Year’s treat, made here as individual berry-topped bites instead of the classic tower.
Ingredients
For the Homemade Marzipan
- 4 oz (115 g) blanched almonds
- 2 oz (60 g) sugar
- 1 large egg white
For the Kransekage
- 4 oz (115 g) fresh marzipan (homemade or store-bought)
- 2 oz (60 g) sugar
- 1 egg white
For the Frosting
- 1/4 cup (30 g) icing sugar
- 1/2 tbsp water
- Fresh berries, for garnishing
Instructions
To Make Homemade Marzipan
Blanch the almonds by placing them in boiling water for 1-2 minutes, then removing them to cool. Slip off the skins.
In a food processor, grind the blanched almonds until they become fine crumbs. Add the sugar and pulse until well combined.
Gradually add the egg white and pulse until the mixture forms a smooth dough. If it’s too sticky, you can add a little more ground almonds or powdered sugar.
Once smooth, shape the marzipan into a log or ball. Wrap it in plastic wrap and refrigerate for about an hour to firm up.
To Make the Kransekage:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk the egg white and sugar until light and fluffy. Fold in the marzipan (homemade or store-bought) and beat until a smooth dough forms.
Roll the dough into a tube, then cut it into
12 equal pieces. Roll each piece into a small ball and place them on the prepared baking sheet.
Bake in the preheated oven for 6-8 minutes, or until they turn light golden. Remove from the oven and allow the cakes to cool completely on a wire rack.
Whisk together the icing sugar and water until smooth. Once the cakes have cooled, drizzle or pipe the frosting over each one.
Before the frosting sets, place a single fresh berry on top of each cake for garnish.
Allow the frosting to stiffen before serving.
Notes
- Whether you make the marzipan from scratch or buy it, you need 4 oz (115 g) either way — homemade needs an hour in the fridge to firm up before you shape it.
- The oven runs hot on purpose: 450°F (230°C) for just 6 to 8 minutes sets the outside while the center stays chewy, so pull them the moment the edges turn light gold.
- Let the cookies cool completely on a rack before icing — the frosting needs a cold surface to set, and the berry goes on before the icing does.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Recipes
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 69
- Fat: 2 g
- Carbohydrates: 12 g
- Protein: 1 g
Frequently Asked Questions
Can I use store-bought marzipan?
Yes. It is 4 oz (115 g) either way, and the book gives you the homemade version as an option rather than a requirement. If you make your own, it needs blanched almonds, sugar and an egg white, plus an hour in the fridge to firm up before you use it.
Why such a hot oven for only 6 to 8 minutes?
At 450°F (230°C) the outside sets quickly while the almond center stays chewy. They are small, so the window is narrow — pull them when they turn light golden rather than waiting for color across the whole surface.
Can I make them ahead of a party?
Bake them and let them cool completely on a wire rack, which you need to do anyway before frosting. Add the icing and the berry close to serving: the berry goes on before the frosting sets, and the frosting needs time to stiffen.
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