Easter almond cookies

easter-kranskekake

Hi everyone. Easter is just around the corner, and I want to share some decorating ideas which are perfect for Easter. Today I’ll show you how you can decorate these delicious almond cookies, a traditional Norwegian treat called Kransekake. Kransekake is one of my all-time favorites. “Kransekake” basically means “Cake made of wreaths”, and that’s what this is: numerous rings put together to make a little tower. I make this for special occasions, such as Christmas, Easter, etc. Below you can see some videos that may help you on the way to making your own Kransekake.

happy easter

I just love it when spring arrives; both because the days are getting brighter, and because there are so many pretty pastel colored candies in the stores…

candy

These easy button candies are homemade, and you can make them in many different flavors.

buton

 

Easter almond cookies

  • 18 oz. (500 g) natural almonds (use 50/50 blanched and natural almonds, if you like)
    4 cups (500 g) powdered sugar
    3 egg whites (medium eggs)
    1 teaspoon vanilla paste
    2 teaspoons liquid glucose (optional)
  • Non-stick baking spray
  • Semolina, for dusting

Glaze:

  • 1 large egg white
  • 3/4 – 1 1/4 cup (100-150 g) powdered sugar

I love these beautiful pastel colored almond candies, perfect for decorating.

candiess
Preheat the oven to 300 ˚F (150 ˚C).

Put the almonds into a food processor and whizz until quite finely ground. Add the powdered sugar, vanilla paste and liquid glucose. Start the processor and add the egg whites, one at a time. The finished dough should be quite crumbly.
Knead the dough for about 10 minutes. You may need to add some more powdered sugar here.

 

 

Dust the greased ring forms with some semolina.


Roll the almond paste into 18 1/2-inch wide ropes, descending in length from about 20 to 14 inches long. Fit the ropes into the ring molds, pinching the ends together tightly to form rings.
Bake the rings for about 15-20 minutes until slightly golden.

 

Leave to cool in the molds for a few minutes before transferring to a wire rack to cool completely.

For the glaze: mix together the egg white and powdered sugar. Place the largest ring onto a plate. Make a zigzag pattern with the glaze, then place the next ring on top. Repeat with all the rings, building your way upwards to make a “tower”.

 

I used these beautiful almond candies in pale blue, pink and yellow colors. I just placed some on top, and some on the plate around the kransekake.

almonds

I use this beautiful pink plate called Swedish Grace from the brand Rörstrand. Right now at  bagarenochkocken.se you will get a 20% discount.

almondcookies

Alternatively, decorate the Kransekake with chocolate eggs – this gives the cake the perfect Easter look. Here I use the pale blue plate from Rörstrand which you can buy here. You will get 20% discount on all the plates from Rörstrand.

I bought these cute chocolate eggs last month when I was in London.

almond

These colors are so pretty, just love them.

chocoladeegg

The last decoration I want to show you is a decoration with these homemade candy buttons. Check this blogpost to see how you can make marshmallow fondant buttons.

buttons

candy

buton

Just attach the buttons onto the Kransekake with the same glaze you used for the rings.

pipping

 

 

Cute as a button.

pinkbutton

yellowbutton

butonds

So simple to make and so delicious.

buttoncookies

I hope you got inspired to make these for Easter.

teatime

A quick note to my Swedish readers:

Tonight you can see the last episode of my tv-show “Baka med Manuela”, which has been on air every weeknight at tv8 Sweden. Tonight, on the 32. and final episode, I will make my favorite waffles; Norwegian and Belgian waffles. I want to thank all of you who have been watching my show, and thank you for the love and support. This was so much fun. I hope the show inspired you to bake, and I hope you will find your passion, too, and follow your dreams.

Love Manuela xo  #bakemedmanuela #tv8sverige

By the way –

Have you seen the latest issue of Passion4Baking The Magazine yet?

1

This “Vintage Cakes & Sweets” issue is packed with inspiration, delicious recipes and stunning photography.

If you are already a subscriber, log in HERE to see the full 200+ pages of the magazine.

If you would like to take out a subscription to Passion4Baking The Magazine, go HERE to register.

Have a great day you all.

love_manuela_handwritten_tur2

 

 

Comments

8 Comments on Easter almond cookies

  1. Kristin
    2016/03/17 at 12:23 (5 months ago)

    Hej! Mamma har sett någon Glasskopa och rosa kak/muffinsform som du har :) Var kan jag hitta det? Hon fyller år om en vecka. Maila gärna svar om du har lust.

    Reply
    • Manuela
      2016/03/17 at 18:51 (5 months ago)

      Hei gratulere med din mamma, den er finner du hos bagarenochkocken.se love Manuela xo

      Reply
  2. Lori Panarello
    2016/03/17 at 12:39 (5 months ago)

    Hello just wanted to say how lovely this is beautiful work also wanted to know is where do you get these molds can’t find them :( they actually look like donuts if you could give a resource that would be wonderful.. Thank you💗

    Reply
  3. Minoo
    2016/03/17 at 13:11 (5 months ago)

    Hi dear manuella. I just want to say that I love you so much! And I planning for the future to becom as profashenal as you. Xo

    Reply
    • Manuela
      2016/03/17 at 18:49 (5 months ago)

      You are already amazing just the way you are dear, Love Manuela xo

      Reply
  4. Thora
    2016/03/19 at 00:26 (5 months ago)

    What should I do. My cookies are stuck in the molds? I did as you showed, sprayed with PAM and dusted before I put the dough in. Cooled them down before trying to remove them to cool more on the wire rack but they will not budge. I ended up putting them in the freezer since I in overdrive prepping for confirmation on sunday.

    P.S. do you know if they produce the classic molds anymore? I got mine from an antique store.

    Reply
    • Team Passion4Baking
      2016/03/19 at 20:25 (5 months ago)

      Hi Thora. Unless the molds are non-stick, they require quite a lot of greasing and a good layer of semolina.
      Best of luck!

      -Team Passion4Baking

      Reply

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