Authentic Norwegian Kransekake
Norwegian Kransekake, or "wreath cake," is a tower of 18 almond cookie rings made of just three ingredients: ground almonds, powdered sugar, and egg whites, often served at Norwegian celebrations like Christmas and weddings.
Print
Pin
Servings: 18 rings
Equipment
- kransekake ring forms
- almond grinder or food processor
- small plastic bag (for piping icing)
Ingredients
- 3 and 1/2 cups almonds
- 3 + 1 egg whites (set one aside for later)
- 4 cups powdered sugar
Decoration
- 1 and 2/3 cups powdered sugar
- 1 egg white
- 1/2 tsp lemon juice (optional for flavor)
Instructions
- 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 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 coat with semolina, flour, or bread crumbs.
- Preheat oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections.
- 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 sheet and back in the middle of the oven for about 10 - 12 minutes, until the tops are golden brown.
Decoration
- Mix the powdered sugar, egg white, and lemon juice together. Spoon into a plastic bag and cut a small hole in one corner. (If you don't want to use raw egg white you can use water instead.)
- Decorate each ring with a zigzag pattern, starting with the largest. After adding the icing, either stack the next ring on top of it immediately to glue them together, or wait for the icing to dry first to keep the rings easy to separate.