Vaniljekranse
Traditional Danish Christmas cookies. This version is formed by hand, which means they do not have the typical shape. They are however easier to make if you don’t have a meat grinder.
The original recipe from 1890
3/4 pund mel æltes på brættet med 1/2 pund smør, 1/2 pund hvidt sukker, 1/2 pund skoldende og hakkede mandler, 1 teskefuld hjortetakssalt, opløst i lidt rosenvand, og 1/2 stang vanilje. Når det er æltet godt sammen, tager man et stykke dej, triller den ud på brættet med mel uden for vægten og danner den til kranse, som bages lysebrune. Heraf bliver omkring 60.
I am yet to test these.
Vanilla Wreaths - 1890
A traditional danish Christmas cookie - 1890 recipe
Cook Time 8 minutes
Total Time 8 minutes
Servings 60 cookies
Ingredients
- 350 grams flour
- 230 grams butter
- 230 grams sugar white
- 230 grams almonds blanched & chopped
- 1 teaspoon ammonium bicarbonate dissolved in a bit of rosewater, or baking soda
- 0,5 vanilla pod
Instructions
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Preheat the oven
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Knead flour, butter, sugar, the almonds, the ammonium bicarbonate and the vanilla pod.
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Form them into wreaths using a bit of flour
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Bake them until they are golden brown It doesn't say for how long or how hot, but I am guessing for 8 min at 200 C
Recipe Notes
Source: Madam Mangor's Kogebog 1890