Almond Sticks (Kransekage)
Chef Rasmussen says this tasty recipe can be made into different forms, like cornucopias, rings, petit fours, and sticks. These almond sticks traditionally appear at anniversaries, birthdays, and weddings in Denmark.
- Almond Paste - 2 pounds, 3 ounces
- Sugar - 1 pound
- Egg Whites - 6
- Nougat - 1 pound
- Egg Yolk - 1
- Cold Water - 1 teaspoon
- Hazelnuts - 1 cup, sliced and toasted
Line 2 baking sheets with parchment paper. Mix the almond paste and sugar together with the hook or paddle attachment of a mixer, then gradually add the egg whites. Divide the dough between two pastry bags, one fitted with a large round tip, and one with a large round tip with one flat side. Place the nougat in a pastry bag fitted with a medium round tip. Pipe strips of dough across the prepared pan, side to side, with the flat-sided tip, keeping the flat side up. Pipe a strip of nougat along the top of each pastry strip. Chill 15 minutes. Using the round-tip bag, pipe the pastry dough along the top of each strip, covering the nougat. Chill for 15 minutes.
Preheat the oven to 425 F. In a small bowl, gently beat the egg yolk and water together to blend. Take the pastry from the refrigerator and gently press the strips down with your hands, sealing in the nougat. Brush the tops with the egg wash and sprinkle with hazelnuts. Bake 8 – 10 minutes, until golden. Remove from the oven and cut into 3-inch segments, slicing on the diagonal. Let cool.