Mandel Kranser Almond Crowns Recipes

MANDELBROT

Steps:

• Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
• Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.

MANDELMAKRONEN (ALMOND MERINGUES)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine ground almonds and cinnamon in a bowl and fold into the egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
• Use 2 teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

DANISH "MANDEL KAGER" ALMOND COOKIES

Steps:

• Cream the shortening, butter, sugar& egg.
• Mix flour, baking powder, cinnamon& cardamon.
• Add nuts.
• Chill.
• Roll into 1" balls and place on ungreased cookie sheet.
• Flatten slightly and decorated with an almond.
• Brush with egg glaze.
• Egg Glaze---------.
• mix egg yolks and water.
• Bake at 375f for 10-12 minutes.

MANDEL BROETLI (ALMOND BISCUITS)

Steps:

• Cream eggs and sugar.
• Add kirsch, almond essence, and salt.
• Add flour ground almonds and knead to a dough. (You may need a little extra flour).
• Roll out the dough to 1cm thick on a floured surface.
• Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
• Place on baking paper on an oven tray.
• Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.

SWEDISH ALMOND RUSK (MANDEL SKORPER)

Steps:

• Preheat oven to 350°F.
• Sift together flour, cardamom, baking powder, salt, and baking soda.
• Beat together butter, sugar, and extract with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in flour mixture at low speed just until combined, then stir in almonds.
• Form dough into 4 (11- by 2-inch) logs and place 2 inches apart on an ungreased large baking sheet.
• Bake logs in middle of oven until pale golden, about 20 minutes. Cool logs on sheet 5 minutes, then transfer to a cutting board and cut logs diagonally into 1/2-inch-thick slices with a serrated knife using a sawing motion.
• Reduce temperature to 300°F.
• Arrange rusks, cut sides down, on baking sheets and bake in batches in middle of oven until golden, about 18 minutes. Transfer to a rack to cool.

MANDEL KRANSER ALMOND CROWNS

Steps:

• Cream together butter and sugar until light and fluffy.
• Add egg yolk and orange zest.
• 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.
• Combine prepared almond paste 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 pearl sugar, for a glittering effect.
• Bake 15 to 20 minutes, until pale golden in color, remove and cool.