Watch Pastry Chef Jon Arelius and learn how to make these festive almond paste cookies that are most often served with Kransakaka. This is a very popular dessert in Scandinavia, which is served at many special occasions. The ideal almond paste cookie is hard to the touch, yet soft and chewy inside.
- 2 1/4 Pound(s) Almond Paste
- 17 1/2 Ounce(s) Weight Sugar
- 2 3/8 Ounce(s) Weight Egg White (approximately 2 eggs)
- As Needed Melted chocolate
- Mix egg whites and sugar together, until you have a consistency of a wet snowball.
- Mix snowball with the almond paste and combine until totally mixed.
- Create a thick roll approximately 5-6 cm in diameter or 2.5 inches and 90 cm long or 28 inches.
- Cut off about 20% of the roll to create small cookies, (makes about 17 cookies). The remaining 80% is for making an almond paste tower or Kransakaka (see related video).
- If you are not planning on making the actual Kransakaka, this recipe will yield about 85 cookies.
- Roll out the dough and cut into small pieces, approximately 4cm or 1.5 inches in length and 2cm or 3/4 of an inch in diameter.
- Shape the cookies with the palms of your hands and flatten them out a little.
- Bake at 220 Celsius (425F) for 5 to 7 minutes. You are really only toasting the cookies.
- The edges should turn golden with the middle soft and chewy.
- Watch carefully, as you Bake the cookies because they will burn quickly if unattended.
- We recommend testing your oven with one cookie before you Bake them all.
- Cool the cookies for at least 30 minutes.
- Decorate with royal icing. Pipe the frosting in a wavy pattern.
- Let cookies stand for at least 20-30 minutes to let the icing sugar harden.
- Dip the bottom of the cookies into melted chocolate.
- Enjoy with a glass of champagne!