Vanillekranse — Danish Vanilla Wreaths

Vanillekranse © kvalifood.com

Vanillekranse are the classic Danish Christmas cookies — crisp, buttery rings with vanilla and almonds. Pressed through the cookie plate of a meat grinder, or rolled by hand and shaped into small wreaths.

Ingredients

Yields 75 cookies

  • 50 g blanched almonds, finely ground (can be omitted)
  • ½ vanilla pod
  • 165 g butter
  • 250 g flour
  • 110 g sugar
  • ½ egg

Directions

Make the dough

Grind the almonds finely. Scrape out the vanilla pod and chop it finely with 1 tbsp of sugar.

Cut the butter into pieces and rub it into the flour. Add the sugar, egg, vanilla, and almonds. Bring the dough together quickly and refrigerate for about 30 minutes.

Shape and bake

Preheat the oven to 400°F (200°C). Roll the dough into thin logs — or press it through the cookie plate of a meat grinder. Shape the logs into small wreaths and place them on a baking sheet.

Bake on the top rack for 7–10 minutes, until lightly golden.

Serving

Let the wreaths cool completely before storing them in a tin.

Notes

  • Makes about 75 vanillekranse.
  • The dough should be brought together quickly and kept cold — overworked dough gives tough cookies.
  • Fresh vanilla makes a big difference — do not substitute vanilla sugar.
  • Store in an airtight tin for up to 3 weeks.