Kransekage Mummies
Kransekage Mummies are crispy on the outside, gooey in the middle, and taste just like marzipan!
Servings 12
Ingredients
- 200 g Ground almonds
- 200 g Icing sugar
- 1 ½ Medium egg whites approx
Base
- 100 g Dark Chocolate
Icing
- 220 g Icing sugar
- 1 Egg white
Instructions
- Preheat the oven to 200℃,180℃ fan, 390℉, or gas mark 6.
- Line a baking tray with baking paper.
- Mix sieved icing sugar and ground almonds together thoroughly.
- Add enough of the egg white to form a firm dough.
- Transfer the dough to a work surface dusted with icing sugar and divide it in two.
- Shape half the dough (with your hands) into a 2cm diameter sausage shape and divide into 6 equal lengths. Repeat with the other half.
- Place the dough sections on the paper-lined baking tray and flatten them with your hand. Then, using your fingers, round off the ends and pinch in one end to form a head shape.
- Bake on the lowest oven shelf for 10 minutes until just golden.
- Allow to cool for a few minutes before transferring to a cooling rack.
- Then melt the dark chocolate in a bowl over a pan of hot water.
- Use a pastry brush to paint the chocolate on to the base of each mummy.
- Put the mummies chocolate side down onto a fresh sheet of baking parchment or leave to set bottom up.
- Next make the icing by mixing the egg white and 220g icing sugar.
- Pipe wide stripes in a zig zag to make a bandage effect on the mummies.
- Use the remaining melted chocolate to pipe eyes onto the mummies.
- Allow the mummies to set and then transfer to an airtight container.