Recipe Details

Summary

Name: Mandel Kranser (almond Crowns)

Category: Oktoberfest

1 cup butter, softened

1/2 cup sugar

1 egg yolk

2 teaspoons dried orange peel or zest from 1 orange

2 cup flour

1/2 teaspoon salt

1 (7−ounce) package almond paste or homemade

1 egg white

Water

1/2 cup finely chopped almonds

Egg wash

Cream together butter and sugar until light and fluffy. Add egg yolk and

orange peel. Add flour, don t over mix. If the dough is too crumbly, add a

little water. Chill the dough until firm enough to roll out. Make almond

paste, or mix prepared almond paste (such as Odense brand) with egg white.

If the paste is too hard to mix, grate it into the egg white and add enough

water to achieve a spreadable consistency. After the dough is chilled, roll

out dough nice and thin. Cut the dough into 3−inch strips. Gather extra

dough, repeat until dough is used up. Spread almond paste mixture on dough,

leaving 1/4−inch free at the top edge. Gently roll up the dough, and place

on a cookie sheet, refrigerating until firm. Preheat oven to 350 degrees.

Remove chilled dough from the refrigerator. Slice roll into 2−inch pieces,

and arrange these on the cookie sheet, leaving a little room for spreading.

Slice each 2−inch roll every 1/4−inch or so from the top down leaving about

a 1/4−inch uncut at the bottom. Gently pull down the ends to form a crown

shape. Brush each cookie with an egg wash, and sprinkle with almonds. If you

prefer, use parl suukar, or pearl sugar, for a glittering effect. Bake 15 to

20 minutes, until pale golden in color, remove and cool.