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Kransakage Mummies - Fab Food 4 All
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5 from 3 votes

Kransekage Mummies

Kransekage Mummies are like marzipan in cake form - just divine!
Course Snack, teatime
Cuisine Danish
Keyword almonds, baking, Halloween
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12
Author Camilla Hawkins


  • 200 g Ground almonds
  • 200 g Icing sugar
  • 1 ½ Medium egg whites approx
  • Base:
  • 100 g Plain Chocolate
  • Icing:
  • 220 g Icing sugar
  • 1 Egg white


  • Preheat oven to 200°C.
  • 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 dough to a work surface dusted with icing sugar and divide into two halves.
  • Roll half dough out (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, rounding off the ends and pinching in one end to form a head shape with your hands.
  • 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.
  • Once cool, melt the 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.
  • Then using the remainder of the molten chocolate, pipe eyes on the mummies.
  • Allow the mummies to set and then transfer to an airtight container.