Danish Butter Cookies (Vaniljekranse)

Indulge in the irresistible charm of Danish butter cookies this holiday season with our mouthwatering Vaniljekranse recipe. These delicate treats are synonymous with Scandinavian festivities and are sure to infuse your home with its comforting aroma.

Crafted with love, skill, and a handful of simple ingredients, these Danish classics are a joy to make and even more delightful to savor. The crispy, buttery texture melts in your mouth, while the subtle hint of vanilla transports you to a winter wonderland of flavor. Our Vaniljekranse recipe is your ticket to mastering the art of these delectable cookies.

Grind the whole vanilla pod/bean, including the skin, with 3 tablespoons of the sugar in a spice grinder or food processor. Sift out any biglumps and set aside.

In a stand mixer or food processor, combine the cold butter with the flour, a pinch of salt, baking powder and the vanilla sugar mixture.

Mix with the paddle attachment or pulse briefly, until the mixture has a coarse,sandy texture.
Add the ground almonds and remaining  sugar and mix again, then add the egg and chopped almonds. Mix until you have an even dough that is soft enough to push through a piping/pastry bag.

Pipe (or roll) the dough into 8–10 cm/3¼–4 in. long sausages. Carefully connect the two ends of each to form rings and place them on the prepared baking sheets. Make sure the dough is no thicker than the width of your little finger, because these will spread during baking.

Chill the dough rings on the baking sheets in the refrigerator for at least 30 minutes. This will help the cookies to keep their piped pattern as they bake. Preheat the oven to 200°C (400°F) Gas 6.

Pop the cold baking sheets into the preheated oven and bake the cookies for 8–10 minutes, or until the edges are just slightly tinged golden brown. Remove from the oven and allow to cool and harden before eating. Store in an airtight container as the biscuits do go soft quickly.