Ingredients
- 1 pound (455 g) almond paste
- 3/4 cup (150 g) granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 teaspoon egg whites, divided, plus 1 egg white set aside for finishing
- 1/2 cup (70 g) all-purpose flour
- 2 cup (180 g) sliced almonds, with skins on
Preparation
Baking Directions:
Line two half sheet pans with parchment paper and set aside.
On each piece of parchment, draw seven (4-inch / 10-cm) circles evenly spaced 2 inches (5 cm) apart.
Flip the parchment over so you can still see the outline of the circles.
In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste, 1/4 cup (50 g) of the granulated sugar, the vanilla and the salt.
Slowly add 2 of the egg whites, until a thick, sticky, paste-like dough forms.
(An alternative is to mix the almond paste and sugar in a food processor fitted with the blade attachment and add the egg whites with the food processor running.)
In the clean bowl of a stand mixer, now fitted with the whisk attachment, whisk 2 of the remaining egg whites on high speed until foamy.
With the mixer running, add 1/4 cup (50 g) of the remaining sugar in a slow, steady stream.
Continue whisking until the meringue is stiff, white and glossy.
Do not over-whip to the point of dryness.
Transfer one-third of the meringue to the almond-paste mixture.
Stir until the mixture has lightened.
Add the remaining meringue to the bowl and gently fold into the mixture.
Sift the flour over the mixture and continue folding until completely integrated.
Transfer the mixture to a pastry bag fitted with a large open pastry tip.
Pipe 4-inch (10-cm) circles onto the prepared pan.
Using a pastry brush, cover each circle with some of the remaining egg white, reserving enough of the egg white for an additional brushing.
Overlap the almond slices all along the top and sides of each circle.
Brush the almond slices gently with egg white and sprinkle with the remaining sugar.
Allow the kränzchen to sit uncovered at room temperature for 3 hours to dry out (this creates a crisp exterior during baking).
Bake at 325 degrees (165 degrees C) for 25 minutes, or until golden brown.
Allow to cool completely.
Store in an airtight container for up to 1 week, or freeze in an airtight container for up to 1 month.
