With all the liquorice I've been using, I had to try liquorice in the kransekage
- 50 g almonds blanched
- 100 g sugar
- 1 egg white
- 250 g marzipan (I used Ren Rå, a 60% almond paste)
- 15-25 g marzipan with liquorice from Lakrids by Johan Bülow
- white chocolate
- a sprinkle raw liquorice powder
Put almonds and sugar into food processor with the steel blade in place and process until finely pulverized. Add the egg whites and process until smooth. Be careful not to heat the mass to more than 95 - 104°F, else the egg white will cook.
Shred the marzipan and add it and the almond/egg white mixture to a stand mixer fitted with the paddle attachment. Beat it until it's completely smooth and free of lumps. Form the dough into a ball, and refrigerate for 2-3 hours.
Preheat oven for 375℉ (190℃).
Roll the dough into logs as thick as your finger, and cut into 3 inch long pieces. Cut about 1 inch of each the pieces. Roll the 2 inch piece thinner, and flatten the log, and form a little slit where you put some marzipan with liquorice. Top the piece of with the rest of the dough you cut of.
Bake for about 12 minutes or until golden. Allow to cool completely before decorating.