In reply to Louise Dam.
Do you use salted butter or unsalted butter in this recipe?
Thank,
Alan
The ground almonds is definitely there for the taste, but also for consistency.
]]>No that it not needed.
]]>In reply to Osman Shaharuddin.
Just regular granulated sugar
]]>No baking powder or any other raising agent
]]>I have never used almonds in vaniljekranse
]]>I have made this recipe..! My Norwegian husband wanted butter cookies for our "Bobil" Trip. I found this recipe and they taste amazing....!!!! De var kjempegode..!! Tusen takk.
Søramerikansk kona (^.^) ]]>
For one egg use instead 1 Tbs. ground Flax Seed and 3 Tbs. water. Mix and let sit for 5 - 10 minutes. It will turn jelly-like like eggwhites.
My son is Vegan and I use this successfully in everything baking. Double and tripple (or more) this recipe for 2, 3 (or more) eggs. Good luck!
This is a good recipe (I know, being Danish myself), but don't pulverise the almonds. Blanch them and chop them up finely with a knife - it makes a difference, finding bits of crunchy almond, believe me.
About the sugar: never use anythig finer than granulated suger; icing sugar and caster sugar make them less crunchy.
As for some people using desiccated cocnut instead of almonds, I suppose you can do that, but there's another recipe for that: Fedtebrød.
]]>No you don't need to roast the almonds. Just use them raw. Regards Kim (NordicFoodLiving.com)
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