Berliner Kranser Recipe
Grandma's cookbook is one of the best places to find a delicious recipe, this Berliner Kranser is right out from there. The famous European Berliner Kranser which is served as Dessert, is sure to please everyone. This Berliner Kranser is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
2 hard-cooked egg yolks
2 raw egg yolks
1/2 cup sugar
1/2 teaspoon almond extract
1/2 pound butter
2 1/2 cups sifted all-purpose flour
1 egg white, slightly beaten
Pearl sugar
Directions
Press the hard-cooked egg yolks through a wire strainer into a small bowl.
Add the raw egg yolks, sugar, and almond extract; blend.
Using a pastry blender, cut the butter into the flour until fine.
Add the egg yolk mixture; knead to form a smooth dough.
If necessary, chill the dough until it can be handled easily.
Break off small pieces of the dough (about a rounded teaspoonful).
Roll out with your hands on an unfloured surface into strips the thickness of a pencil, about 6 inches long.
Form into a ring, bringing one end over and through to form a single knot.
Dip the wreaths as they are made into the egg white, then into the pearl sugar.
Place an inch apart on an un-greased cookie sheet.
Bake in a 350° oven for about 10 minutes, or until delicately browned at the edges.
Cool slightly before removing from the sheet, as they are delicate.
Add the raw egg yolks, sugar, and almond extract; blend.
Using a pastry blender, cut the butter into the flour until fine.
Add the egg yolk mixture; knead to form a smooth dough.
If necessary, chill the dough until it can be handled easily.
Break off small pieces of the dough (about a rounded teaspoonful).
Roll out with your hands on an unfloured surface into strips the thickness of a pencil, about 6 inches long.
Form into a ring, bringing one end over and through to form a single knot.
Dip the wreaths as they are made into the egg white, then into the pearl sugar.
Place an inch apart on an un-greased cookie sheet.
Bake in a 350° oven for about 10 minutes, or until delicately browned at the edges.
Cool slightly before removing from the sheet, as they are delicate.
