Kransekage - Danish marzipan - Recipes

Ingredients

9 cups almond flour

2 cups honey - divided

3 egg whites

¼ cup cocao butter

1 tsp vanilla extract

900 grams almond flour

600 grams honey

3 egg whites

50 grams cocao butter

1tsp (5 ml) vanilla extract

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Recipe PDF

Instructions

With a hand mixer or stand mixer, mix the almond flour with 1½ cups (450 grams) of honey in a large bowl until it is a smooth dough.
Put the egg whites in a heavy-bottomed pan and add the dough.
Heat slowly, on low heat until soft, warm and slightly toasted.
Turn off the heat and let it cool down.
Preheat the oven to 425°F (218°C)
Make small balls of the dough or roll it into strands and make (increasingly smaller) circles to make a "kransekage tower" later. Place them on a baking tray covered with baking paper.
Bake the kransekage in about 6 minutes until light brown. Keep a close eye on it because it burns quickly.
For the frosting, place the ½ cup (150 grams) of honey in a saucepan and heat until fizzing. Let it caramelize for a few minutes (don't let it burn!).
Add the vanilla.
Turn off the heat and add the cocoa butter. Stir it in until the butter is completely melted.
You can now use this frosting to make the rings stick together into a tower or to decorate the balls.*

Nutritional Info

Storage

Freezes well.

Notes

*In the picture, a little bit of unsweetened cocoa powder was added to the frosting - this is not SCD compliant. This is a very large recipe - you can easily make half the recipe if you like.

This recipe was originally published in

Used with permission from

Curingfood