Best 3 Mandel Kranser Almond Crowns Recipes

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Indulge in the delightful Mandelkranser, a traditional Danish almond crown cookie that captivates the senses with its delicate almond flavor and elegant appearance. These cookies are a staple of Danish Christmas celebrations, enjoyed for generations, and now you can recreate this cherished treat in your kitchen with our curated collection of recipes. From the classic Mandelkranser with its signature almond paste filling to creative variations like the Chocolate-Dipped Mandelkranser and the Pistachio-Scented Mandelkranser, our recipes cater to diverse tastes and preferences. Immerse yourself in the art of Danish baking and impress your family and friends with these exquisite almond crown cookies, perfect for festive gatherings, holiday gifting, or simply a sweet indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

CHALLAH CROWNS



Challah Crowns image

While challah is traditionally eaten on the Jewish Sabbath (in fact, the Sabbath begins with a blessing over challah), it's a fantastic all-purpose bread, great for sandwiches or French toast.

Provided by Food Network Kitchen

Time 4h

Yield 2 round loaves (about 12 to 16 servings)

Number Of Ingredients 10

4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading
2 tablespoons sugar (7/8 ounce)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 cup warm water, about 110 degrees F
1/3 cup honey
2 whole large eggs
3 large egg yolks
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon poppy seeds (optional)

Steps:

  • Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.
  • Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.
  • Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.
  • Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.
  • Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.

MANDELBROT



Mandelbrot image

Provided by Food Network

Categories     dessert

Time P1DT30m

Number Of Ingredients 9

3 eggs
1 cup oil or butter
1 cup sugar
1 teaspoon vanilla
1 teaspoon salt
3 1/2 cups flour
1 teaspoon baking powder
1 cup chopped natural almonds
Additional options: lemon or orange zest, cocoa, other kinds of nuts, almond extract, cinnamon sugar for dusting

Steps:

  • Preheat oven to 350 degrees F. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated. Add nuts and any other additions at this time, fold in but don?t over-mix. The dough will be sticky, refrigerate for a few hours or longer, if needed. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet. They can be left straight or shaped into half moons. Bake for 30 minutes or until a little golden.
  • Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Either lay them flat on the cookie sheet or stand them on their ends. They may be sprinkled with cinnamon sugar at this point. Return to the oven and turn off the heat. Leave them in oven until oven cools or overnight. The longer one leaves them in the oven the harder they will become.

DANISH "MANDEL KAGER" ALMOND COOKIES



Danish

Make and share this Danish "Mandel Kager" Almond Cookies recipe from Food.com.

Provided by Bergy

Categories     Dessert

Time 30m

Yield 40 cookies

Number Of Ingredients 11

1/2 cup shortening
1/2 cup butter
1 egg
1/2 cup sugar
1 2/3 cups flour
1/2 teaspoon baking powder
1 tablespoon cinnamon
1 1/2 teaspoons cardamom, ground
1/2 cup almonds, toasted and chopped
1 lightly beaten egg yolk
1 tablespoon water

Steps:

  • Cream the shortening, butter, sugar& egg.
  • Mix flour, baking powder, cinnamon& cardamon.
  • Add nuts.
  • Chill.
  • Roll into 1" balls and place on ungreased cookie sheet.
  • Flatten slightly and decorated with an almond.
  • Brush with egg glaze.
  • Egg Glaze---------.
  • mix egg yolks and water.
  • Bake at 375f for 10-12 minutes.

Nutrition Facts : Calories 85.7, Fat 6.1, SaturatedFat 2.2, Cholesterol 16.1, Sodium 28.8, Carbohydrate 7, Fiber 0.5, Sugar 2.6, Protein 1.2

Tips:

  • Use a light touch when mixing the dough, as over-mixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before rolling it out, as this will help to prevent the cookies from spreading too much in the oven.
  • If the dough is too sticky to handle, add a little more flour, 1 tablespoon at a time, until it is smooth and pliable.
  • Roll out the dough to a thickness of 1/8 inch. If the dough is too thick, the cookies will be dense and chewy; if it is too thin, the cookies will be crispy and crumbly.
  • Use a sharp knife to cut the dough into strips. If the knife is dull, the dough will tear and the cookies will not have a clean shape.
  • Twist the dough strips twice before forming them into rings. This will help to create the characteristic "crown" shape.
  • Bake the cookies until they are golden brown on the edges. If the cookies are baked for too long, they will be dry and crumbly.

Conclusion:

Mandelkrantz are a delicious and festive cookie that are perfect for any occasion. They are easy to make and can be customized with a variety of flavors and toppings. With a little planning and effort, you can create a batch of Mandelkrantz that will be sure to impress your friends and family.

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