Pistachio kransekage.
True to the Danish tradition we have champagne and kransekage at midnight. This year we started the new year celebration with my native Denmark, at 3 pm in California, testing a new color champagne.
Thank you so much for stopping by my blog through out the year. It really warms my heart when you leave kind and constructive comments on my posts. This make me feel like a make a difference in the big community called the Internet.
I wish you all a healthy and prosperous 2017.
Happy New Year!
Pistachio kransekage
Make 8-10 cakes.
Ingredients:
Kransekage:
50 g raw pistachios
100 g sugar
1 egg white
250 g marzipan
Icing:
confectionary (powdered) sugar
hot water
Directions:
Put pistachios 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 pistachio/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. Press the top part, making a top.
Bake for about 12 minutes or until golden. Allow to cool completely before icing them.
Enjoy!
