Another Christmas cookie that is quintessentially Danish is vaniljekranse, though they are also eaten outside Christmas. They are sweet, crisp and full of almonds and vanilla. The cookie goes back to around 1840. Here is my recipe as well as one of Madam Mangor’s recipes from 1866, that I am yet to test out.
Today the cookies are made using a meat grinder – yes that sounds strange but it is perfect for forming the dough. You can make it using a piping bag but really it is a mess and quite annoying – but it is possible. The important part is that the nozzle – which should be star shaped. With out the nozzle, you do not get the little fiddly bits that gets crisp and crunchy.
As with all cookies it is important to keep them in a tin to keep them crisp. A tin works much better than a plastic box or a glass container.
My recipe – modern version
Every year me and my girl friends host a day of baking Christmas cookies and a few years back one of the friends introduced vaniljekranse to the mix, so this is her recipe.
Madam Mangor’s recipe – 1890
From my copy of Madam Mangor’s kogebog.
Madam Mangor’s recipe – 1866
The Old Town in Aarhus has the recipe from 1866 on their website, here is an English transulation of that recipe. It is a bit different from the other ones.