Authentic Norwegian Kransekake
This elegant Norwegian Kransekake is a towering ring of almond dough, its delicate rings baked until golden and crisp, then stacked into a regal structure. The dough—ground almonds, powdered sugar, and egg whites—yields a texture that’s both tender and slightly chewy, while a whisper of lemon juice brightens the rich, nutty base. Traditionally served at celebrations, this showstopping dessert is as much a feast for the eyes as it is for the palate, with its clean lines and buttery crunch. Worth the effort for its refined simplicity and the way it effortlessly steals the spotlight at any gathering.
Ingredients
- Almonds3 Cups
- Egg White4
- Powdered Sugar4 cups
- Powdered Sugar2 cups
- Egg White1
- Lemon Juice1/2 teaspoon
Nutrition
Directions
- 1
Grind almonds in an almond grinder or food processor.
- 2
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- 3
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.
- 4
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- 5
Grease the kransekake forms thoroughly and coat with semolina, flour, or bread crumbs.
- 6
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- 7
Preheat oven to 210°C (410°F) top and bottom heat. Divide the dough into six sections.
- 8
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- 9
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.
- 10
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