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3rd Sunday of Avdvent Special – Recipes: Berlinerkranser and more Krumkaker

We are gathering all our Sunday advent recipes on our blog, so keep checking back every Sunday of advent for new cookies!

Check out the video for the third Sunday of Avent and keep scrolling for the recipes for Berlinerkranser and Arne’s mom’s Krumkaker:



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BERLINERKRANSER (Wreaths from Berlin)

The cookies that melt in your mouth.


125 grams butter (at room temperature)

60 grams sugar

One raw egg yolk

One hard-boiled egg yolk

175 grams flour

Garnish with egg white and pearl sugar



Whip the raw and hard-boiled egg yolks with the sugar until creamy.

Cube the room-temperated butter into the flour and mix with your hands.

Add the egg mixture and work until you have a dough.

Refrigerate the dough for 30 minutes.

Divide the dough into 40 pieces shape them into wreaths (shape them as thin as pencils and join them at the ends.

Be sure to work with the dough while cold, we do 10 pieces at a time while keeping the rest of the dough in the fridge.

Brush the wreaths with the egg white and add the pearl sugar.

Bake in the oven for 10 minutes at 200C – they should not be golden but have a nice yellow colour.

Make sure to cool them down as much as possible on the tray before transferring them to the rack.

Allow to cool down completely on a metal rack.

Click for the original recipe that we used.


You can get a Krumkake maker here:





1 cup of melted butter (Arne says you are supposed to use an old fashioned cup of coffee as the measuring cup)

1 cup of sugar (The old fashioned coffee cup)

Four eggs

1/2 cup flour (the old fashioned one)

1/2 of potato flour (you know which one)

1 tbsp water



Melt the butter and allow it to cool.

Beat the eggs and sugar until creamy.

Incorporate the melted butter into the creamy egg mixture.

Add flour and potato flour (use a sifter).

Stir in the water and whisk until you have a silky texture.

Let stand in the fridge for 15 minutes.

Use a Krumkake maker (available on Amazon) to make thin pancakes. If the batter thickens, add a little water.

Take them out and use something to make them into cones.

Allow the Krumkaker to cool down completely.


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