Happy New Year.
Thank you for visiting my blog. It’s has been a fun year for me with blog. I learned that I do not control what happens after I post. And I do not know what will be a hit and what will be a miss. One thing I do know is, the quality of the photos is getting better. My husband has learned a lot about light, and how to use it.Thank you Michael for helping me, you are the best.
I hope you will keep visiting my blog, and I promise to keep coming up with new recipes and giving old classics a new twist.
I look forward to 2015 and to face all the new challenges this year will bring.
From my family to yours, have a fantastic 2015, filled with love, light and laughter.
- 50 g almonds blanched
- 100 g sugar
- 1 egg white
- 250 g marzipan (I used Ren Rå, a 60% almond paste)
- habanero chili (be cautious with this chili, it is very powerful, taste a teeny-tiny bit to determine how much to use)
- confectionary sugar
- water, hot
- orange food coloring
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, minced habanero 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. Gently press the top, so you get a peak.
Bake for about 12 minutes or until golden. Allow to cool completely before decorating.
Make the icing with small amount of hot water. You want the icing to be a thick paste. Pipe the icing across the top, using a piping bag with a small round tip.
Enjoy the kransekage with a glass of sweet bubbles.