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.
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 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
- 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.
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.
I use this beautiful pink plate called Swedish Grace from the brand Rörstrand. Right now at bagarenochkocken.se you will get a 20% discount.
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.
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.
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?
This “Vintage Cakes & Sweets” issue is packed with inspiration, delicious recipes and stunning photography.
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Have a great day you all.