Kransekake Bites.

In Denmark kransekake (kransekage) is a must at new years. The tradition is that when the clock strikes twelve, we celebrate with champagne and kransekake.
But the danish recipe for kransekake normally involves marzipan as an ingredient, but danish marzipan is a lot less sweet and has more almond flavour, so using english marzipan don’t really give the same result unfortunately.
That is why I have come up with this recipe instead, which is super easy to make and the size makes them a great party treat or great to pack up as a host gift.

Ingredients:
200g ground almonds
2 egg whites
200g icing sugar
1 tsb almond extract (from bitter almond)
50g almond flakes
100g dark chocolate

Simply whisk the ground almonds, egg whites, and icing sugar together until well combined. Then whisk in the almond extract.
Scrape down the bowl and cover with cling film. Let it rest for one-two hours on a kitchen counter or overnight in the fridge.

Line a baking sheet with baking paper and preheat the oven to 200C.

Using a teaspoon, take scoops of dough, about the size of a small walnut and roll them into balls. Place on the baking sheet, with a bit of space between them, as they will expand a bit.
Gently press in the almond flakes on top, which also makes them a bit flatter, not to much though.

Bake for about 10 minutes, until the almond flakes start to brown and the cakes have gotten a slight golden colour on the sides.

Let them cool for a minute or two on the baking sheet, then transfer the baking paper and cakes unto a work surface or cooling rack and let them cool completely.
Melt the chocolate and dip the bottom of the cakes into it one at a time, then place it back on the baking paper for the chocolate to harden.

Enjoy and hope you had a lovely New Year.