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Danish Vanilla Wreaths (Vanille Kranse) in a glass bowl.
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4.73 from 22 votes

Danish Vanilla Wreaths (Vanilla Kranse)

A traditional Danish vanilla and almond butter cookie, crispy and delicious!
Course Snack, teatime
Cuisine Danish
Keyword baking, butter cookies, traditional
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 84 cookies
Author Camilla Hawkins


  • 250 g Plain flour
  • ½ tsp Bicarbonate of Soda
  • ½ Vanilla pod split and seeds scraped out with a knife
  • 50 g Almonds chopped very finely (almost but not quite ground)
  • 200 g Slightly salted butter I use Lurpak of course!
  • 125 g Granulated sugar
  • ½ Egg lightly whisked


  • Pre-heat the oven to 200⁰C.
  • Sieve the flour and bicarbonate of soda into a bowl and add the chopped almonds and seeds from the vanilla pod.
  • Chop the butter into the dry ingredients and then rub in with your fingers until the mixture resembles bread crumbs.
  • Mix in the sugar and egg and then knead to form a dough.
  • Place the dough in cookie press and press out wreath shapes onto ungreased baking trays (or any shape you wish).
  • If you don’t have a cookie press chill the dough for 30 minutes then take small amounts of dough, roll into a sausages and form small ring shapes. Or if you have a traditional meat mincer with a star shaped nozzle use this to form small lengths of dough that you then curl round to form a ring. Place ring shapes on baking trays.
  • Bake for 6 – 8 minutes (turning the tray half way for an even bake).
  • Makes 84 biscuits.


If you have a traditional meat grinder then use the small star shaped plate attachment!