Danish Krasekager, Marzipan Cakes

Ingredients

• 1 lb ground almond, blanched
• 4 ounces icing sugar
• 4 ounces berry sugar
• 2 tablespoons water
• 3 egg whites

Icing

• 4 1/2 ounces icing sugar
• 1 egg white
• 1/2 teaspoon vinegar

Directions

1. 1

   Mix all the ingredients (except Icing ingredients) in a saucepan and heat over low heat, until almond paste is slightly roasted and has absorbed all the liquid Leave the almond paste to cool completely.

2. 2

   Roll the paste into strips the thickness of a medium finger and the length of a cookie sheet.

3. 3

   Place the strips on a well greased baking sheet which has been slightly sprinkled with flour.

4. 4

   Pinch each strip at the top so the strip is broad at the base and narrows to a sharp ridge at the top.

5. 5

   Cut into 3 inch pieces.

6. 6

   Bake in low oven 300F for 15-20 minutes or until light brown on top only, Cool Mix the icing ingredients and stir well and until it has an even consistency.

7. 7

   Decorate the cookies with the icing drizzled in a zig zag patter across them.