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. I have a video on youtube that shows you how to make these cookies, click here to go to youtube.
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…
These easy button candies are homemade, and you can make them in many different flavors.
EASTER ALMOND RING CAKE
- 18 OUNCES (500 G) WHOLE ALMONDS
- 4 ½ CUPS (500 G) CONFECTIONERS’ SUGAR
- 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
- 1 TABLESPOON LIGHT CORN SYRUP
- 3 EGG WHITES (100 ML)
- SEMOLINA OR FLOUR FOR DUSTING*
- 1 ¾ CUPS CONFECTIONERS’ SUGAR
- 1 EGG WHITE
- ½ TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT
- Preheat oven to 325°F (160°C).
- Place almonds in a food processor and process until finely ground.
- Add the confectioners’ sugar, vanilla bean paste, corn syrup and egg whites and pulse until dough comes together.
- Dust your work surface with confectioners’ sugar and knead dough until nice and smooth, about 3 minutes.
- Spray the kransekake molds with non-stick baking spray.
- Dust with a little semolina or flour, shaking out the excess.
- Roll out the dough into finger-width pieces that are long enough to fit into the kransekake molds.
- Place dough in the mold and press ends together to seal.
- Place molds on baking sheets, and bake a few at a time on the middle oven rack for about 15 minutes or until light golden brown.
- Do not over bake; if you do they will not have a chewy center.
- Let cool completely in molds.
- Once cooled, release the baked rings by gently knocking the molds against the work surface.
- Combine the confectioners’ sugar, egg white and vanilla bean paste to make a nice and delicious icing that will serve as “glue” for the rings.
- Transfer the icing to a piping bag fitted with a small tip.
- I prefer making two towers rather than the traditional one, only because it becomes very tall. Organize the rings by size.
- Place the largest ring on a large serving plate and pipe with icing using a zig-zag pattern. Place the next ring on top and continue to stack and pipe icing on the rings, going from largest to smallest until you have a tower of either 9 or 18 rings, depending whether you want one or two towers. Allow the icing to set (this will secure the rings to each other).
- decorate with some candy buttons or easter eggs on top.
I bought these cute chocolate eggs last month when I was in London.
These colors are so pretty, just love them.
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.
Just attach the buttons onto the Kransekake with the same glaze you used for the rings.
Cute as a button.
So simple to make and so delicious.
I hope you got inspired to make these for Easter. have a great day you all. love Manuela xo