All About Kransekake | A Scandinavian Baking Class

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and lower in cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

fondant

🥗Healthier: ganache

💰Cheaper: buttercream

Ganache is rich and easier to make.

decorative elements

🥗Healthier: edible flowers

💰Cheaper: sprinkles

Edible flowers add elegance at a lower cost.

Put 4 large egg whites into a food processor.

Weigh the egg whites to ensure they are between 50 to 55 grams each.

Add 1 teaspoon of salt to the egg whites.

Add 1 pound of almond meal to the food processor.

Add 1.5 pounds of powdered sugar to the mixture.

Process the mixture until crumbly but moist, and it can be pinched together.

Refrigerate the mixture overnight or up to three days for better texture.

Take out the chilled dough and separate it into 6 or 8 smaller balls for easier handling.

Roll each ball into a rope about half an inch in diameter.

Prepare the kranzakaka molds by spraying them with non-stick spray.

Cut the rope in half lengthwise, placing the flat side up and round side down in the mold.

Press the dough into the mold until level with the top, ensuring it doesn't overflow.

Fill two molds on one cookie sheet, and prepare three cookie sheets for baking.

Bake the molds in the oven until done, then remove while warm to avoid breaking.

Organize the baked rings by size once removed from the molds.

Prepare royal icing using 3 large egg whites, 1 pound of powdered sugar, and 0.5 teaspoon salt.

Use a paddle attachment on the mixer for the royal icing to avoid incorporating too much air.

Check the consistency of the royal icing; it should form a little hook when the beater is lifted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens