Kransekage

In Denmark we like to eat "Kransekage" for special events like new years eve, followed by a glass of champagne when the clock strikes midnight. A very odd combo, because they are very sweet in taste, and champagne is often very dry but nevertheless...

750g marzipan - 300g confectioners sugar - 1½-2 pasteurized eggwhites - 400g rich, dark chocolate - 250g nougat

Royal icing of eggwhites and confectioners sugar - 300g chopped pistacchios or almonds.

Blend ingredients and fridge for 3-4 hours or night over. Roll the dough into a long "sausage" and slice it like a hot dog. Cut into pieces of aprox. 6 cm. Insert the nougat and then form into triangles or whatever shape you like.

Bake in oven at 160 degrees C for 15-20 minutes.

Dip the cakes in melted chocolate and place on a plate with chopped pistacchios or almonds.

Decorate with Royal Icing.

This portion makes about 20 pieces.

Tip: I add a couple of tblsp almond-flour to the dough for a more intense almond-taste.