Kransekage

Back in 2003 I went on a car trip in CA with my newish boyfriend, the tallasiandude. We had a really good time (nudge nudge wink wink) driving up Highway 1 and stopping every half hour to do something or other.

One of the stops was in Solvang, a bizarro tourist-trap town billing itself as a bit of Denmark in southern California. We stepped into a bakery and for some reason I was entranced by these simple-looking cookies. Little nondescript beige logs with an appealing crackly surface. I bought them even though they were some form of marzipan cookie — normally I hate marzipan or anything almond flavored besides almonds — because I was so entranced by them.

These were the most delicious cookie I had ever had, right there in that moment. No idea why. Still not especially fond of almond-flavoring, but with the memory of those cookies in mind, I tried a few almond-flavored things in Sweden last year and they were all delicious, so I decided to trust the Scandinavians in general on this topic.

Ever since that trip in 2003 I had been trying to find a recipe for those cookies on the internet. Of course I’d instantly forgotten what they were called, which hindered the search considerably.

But somehow or other, a few weeks ago I stuffed the right terms into the search and this recipe came up. Shazam! That looked like my cookie!

I resolved to try it. It even called for the very same brand of almond paste I had brought back from Sweden.

Today I made them, and I was right — same cookie. Crunchy chewy crackly outer layer, sticky marzipan innards. DELICIOUS! They stick to the parchment like a motherfucker, so next time around I think I will butter the paper. I wonder if I can source Odense almond paste anywhere closer than Sweden?

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