Kransekage Konfekt (Almond Allsorts) is a traditional Danish recipe for a classic small biscuit of a ground almond, caster sugar and egg white paste that's piped as small rosettes, with a glacé cherry inserted in the centre before baking. The full recipe is presented here and I hope you enjoy this classic Danish version of: Almond Allsorts (Kransekage Konfekt).
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Ingredients:
600g ground almonds
550g caster sugar
6 egg whites (200ml in total)
glacé cherries, halved (different colours), to garnish
Method:
Combine the almonds and sugar in a saucepan then work in the egg whites. Place on low heat and cook, stirring constantly, until your have a thick paste. Take off the heat and set aside to cool.
When the mixture is sufficiently cool to handle spoon into a piping bag fitted with a medium-sized star-shaped nozzle (do not allow the mixture to cool to much, or it will get very hard to pipe).
Now pipe small rosettes or shell shapes onto baking trays lined with greaseproof (waxed) paper. Decorate each one with half a glacé cherry, or your choice of nut.
Transfer to an oven pre-heated to 180°C and bake for about 6 minutes, or until lightly golden brown. Remove from the oven and allow to cool completely.
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