Authentic Norwegian Kransekake
Grind almonds in an almond grinder or food processor. ▢ Mix almonds and powdered sugar together in a large mixing bowl. Add three of the egg whites and knead the dough together with your hands until…
- Prep
- 8 min
- Cook
- 19 min
- Total
- 27 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Grind almonds in an almond grinder
Grind almonds in an almond grinder or food processor.
Mix almonds and powdered sugar together
Mix almonds and powdered sugar together in a large mixing bowl. Add three of the egg whites and knead the dough together with your hands until it comes together in a ball. Wrap in cling film and leave in the fridge for at least an hour, preferably until the next day.
Grease the kransekake forms thoroughly and
Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs.
Preheat oven to 210°C (410°F) top
Preheat oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections.
Slowly add the remaining egg white
Slowly add the remaining egg white to the dough and knead it until you can roll it into long sausages about as thick as your index finger. Fill the forms with the dough sausages, pinching the ends together to make rings.
Set the forms on a baking
Set the forms on a baking sheet and back in the middle of the oven for about 10 – 12 minutes, until the tops are golden brown.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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