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Kransekage Balls

Here is an easy little variation on the cake for New Year, inspired by the brilliant Maja Vase. I had run out of mint-chocolate marzipan, which I think is incredibly delicious, so I gave myself the task of making my own version. Not a bad result, not at all. If you can’t buy pistachio flour, then almond flour can be used or you can just use the colored sugar for them all.

KRANSEKAGE BALLS
CA. 15 BALLS

KRANSEKAGE DOUGH:
200 G MARCIPAN, AT LEAST 62 % ALMONDS
4 TSP. PEPPERMINT ESSENCE
25 G CHOPPED DARK CHOCOLATE
50-60 G ICING SUGAR
15 G EGG WHITE, LIGHTLY BEATEN
75 G SOFT NOUGAT

Preheat oven to 200 degrees celsius.

Roughly grate the marzipan and knead it with 50g of the icing sugar.

Add the egg white and knead it to a firm, but slightly soft mass.

Add the peppermint essence and chocolate, the mixture will become sticky, then add the last 10 g of icing sugar.

Roll the dough into balls of approx. 20 g each.

Place  5 g of nougat in the center of each ball and fold the marzipan around so that you get a closed ball. Roll them completely round.

Place them on a baking sheet.

Place an extra sheet underneath in the oven so that the cakes do not become too dark on the bottom.

Bake them in the middle of the oven for about 15 minutes until they are golden brown.

Let the kransekager cool on a rack.

DECORATION:
1 EGG WHITE
SUGAR
POWDERED FOOD COLOUR / EDIBLE GLITTER
PISTACHIO FLOUR

When the cakes are completely cooled, brush them with a little egg white on the surface.

Dip the cakes in sugar mixed with a little powder colour / glitter or pistachio and allow them to dry before being served on the stroke of midnight.

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