This recipe is a traditional Danish recipe (Vaniljekranse) with a small twist – we added a bit of orange peel. Usually these biscuits are supposed to look like what we call Spritzgebäck in German (spritz biscuits in English). However, we didn’t have the appropriate kitchen utensils at home, only a piping bag, and it was almost impossible to pipe the dough, because it is so solid when it comes out of the fridge. That is why we decided to make simple rings instead – not as elegant for sure, but it does not impair the taste, I promise 😉

Ingredients (yields about 50):

1 vanilla bean
130 g light cane sugar
270 g wheat flour
200 g cold butter
1 organic orange
75g ground almonds
1 egg

Cut the vanilla bean open lengthwise and use a knife or a sharp spoon the scrape out the seeds. Mix the seeds with the sugar. Crumble sugar, flour and the cold butter together with your fingers until it resembles bread crumbs. Grate the zest of orange finely. Add zest, ground almonds and egg to the crumbles and quickly knead together to a smooth short crust pastry. Be careful not to overknead the dough. Let it rest in the fridge for about 1 hour.

Use a mincer with a star shaped holed plate to transform the dough into a star shaped line. Cut the pastry “snakes” into pieces of about 12 cm and form them to circles. Place on a baking sheet with baking parchment and bake at 200°C fan for about 6-7 minutes until they are golden brown around the edges.


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