Kransekage with orange zest and chocolate
When I make kransekage for New Year's Eve, I always make small pieces with different flavor profiles. The classic with the danish nougat, a soft chocolate made with hazelnuts. Another flavor profile I really love is with orange zest.
Kransekage:
50 g almonds blanched
100 g sugar
1 egg white
250 g marzipan (I used Ren Rå, a 60% almond paste)
zest of 1 orange or
15 g nougat (the golden package on the photo)
Icing:
confectionary sugar
water
Directions:
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℃).
If you make the one with orange zest, add it when you mix the batter.
Roll the dough into logs as thick as your finger, and cut into 3 inch long pieces. Press the top part, making a top.
For the ones with nougat, cut about 1 inch of the pieces. Roll the 2 inch thinner, and flatten the log, and form a little slit where you put some of the nougat. 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 icing them.