Berlinerkranser
Crisp berlinerkranser with pearl sugar are classic Norwegian Christmas cookies that truly belong in the cookie tin. This recipe for berlinerkranser uses both bo…
Ingredienser
Instructions
Boil the eggs until the yolks are hard.
Cool the eggs and peel them carefully.
Remove the boiled egg yolks and mash them well.
Mix the boiled egg yolks with raw egg yolks.
Whisk in sugar until the mixture is smooth and airy.
Add room temperature butter little by little and stir well between each addition.
Sift in flour.
Stir gently until you have a smooth and pliable dough.
Wrap the dough and refrigerate for at least 1 hour.
Divide the dough into small pieces.
Roll each piece into a thin log of about 10 cm.
Shape the logs into small wreaths and place them on baking trays lined with parchment paper.
Brush the wreaths with egg white.
Sprinkle with pearl sugar.
Bake in the middle of the oven at 180 degrees for about 10 minutes, until lightly golden.
Cool the Berlinerkranser on a wire rack before storing.
Nutrition per serving
Energi ca. 3694 kcal
Protein 57.8 g
Fett 226.8 g
Karbohydrater 357.5 g
Fiber 8.1 g
Sukker 128.5 g
Salt 0.5 g
Tips & tricks
Keep the dough cold while shaping the wreaths. Cold dough is easier to roll and gives neater, more stable cookies.
Did you know?
Berlinerkranser get their distinctive texture from the combination of boiled and raw egg yolks. This creates a tender and delicate dough that holds its shape well. Pearl sugar on top adds crunch and the classic Christmas character.
