Danish Krasekager, Marzipan Cakes

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb ground almonds, blanched
• 4 ounces icing sugar
• 4 ounces berry sugar
• 2 tablespoons water
• 3 egg whites
• 4 1/2 ounces icing sugar
• 1 egg
• 1/2 teaspoon vinegar

Recipe

• 1 mix all the ingredients (except icing ingredients) in a saucepan and heat over low heat, until almond paste is slightly roasted and has absorbed all the liquid leave the almond paste to cool completely.
• 2 roll the paste into strips the thickness of a medium finger and the length of a cookie sheet.
• 3 place the strips on a well greased baking sheet which has been slightly sprinkled with flour.
• 4 pinch each strip at the top so the strip is broad at the base and narrows to a sharp ridge at the top.
• 5 cut into 3 inch pieces.
• 6 bake in low oven 300f for 15-20 minutes or until light brown on top only, cool mix the icing ingredients and stir well and until it has an even consistency.
• 7 decorate the cookies with the icing drizzled in a zig zag patter across them.