When I looked back through my blog archives over the weekend to see which vanillekranse recipe I generally use I was really surprised to see I have never shared one!
Vanillekranse (literally vanilla wreathes) are one of the most typical Danish Christmas biscuits - tins of Danish butter cookies you get at Christmas always have one of these doughnut shaped biscuits.
Here's my favourite (and long overdue!) recipe (from an old copy of Hjemmet magazine):
1/4 tsp salt
1 vanilla bean (or you can use 2 tsp of vanilla sugar - I prefer to use the bean though, since I think the tiny black seeds look so nice through the pale vanillekranse!)
75g blanched almonds (chopped pretty finely)
125g sugar (I use caster sugar)
Combine flour, salt, seeds from the vanilla bean and almonds.
Rub in/cut through butter until mixture looks like breadcrumbs (I made mine in the food processor and just pulsed until it was breadcrumby).
Add sugar and egg and mix to a dough.
At this point the dough would traditionally be chilled overnight and then put through a meat mincer with a star shaped fitting (like a piping bag) into a long thin sausage. The 'sausage' is then cut into smaller lengths which are shaped into wreathes and baked.
Unfortunately, I haven't managed to get my hands on the right kind of mincer (yet), so I leave the dough overnight, then roll it by hand. I'm not sure whether the overnight chilling is really essential - to roll the dough by hand you have to get it out to soften anyway - but I do it just in case it lets the vanilla infuse for more flavour or something.
Bake your vanillekranse at 200 degrees for 7-8 minutes - ideally they should have only the tiniest tinge of colour, but I think they're pretty forgiving if you go a bit over.